This mint tzatziki was a standout at our recent spring dinner gathering. I enjoy starting meals with a fresh salad, but in a casual setting, a finger food version works best. Using vibrant green veggies creates an eye-catching dish that's different from the usual crudité platter. Endive, romaine spears, and sugar snap peas are my go-to spring favorites, making this arrangement especially pleasing.
This appetizer is also fantastic because it can be prepared hours ahead and chilled until your guests arrive. Don't forget to whip up extra mint tzatziki; it serves as a fantastic salad dressing (just thin it with olive oil) and makes a delicious marinade for chicken before grilling.
If you haven't tried tzatziki, it's a light, flavorful dip made by combining yogurt with cucumbers, garlic, salt, olive oil, vinegar, and herbs. This recipe features my favorite ingredients. Check out the recipe below, and I'd love to hear your thoughts if you give it a try!
Alternative Ideas:
Swap mint for dill or basil for a different flavor.
Add color with cherry tomatoes, radishes, carrots, and bell pepper strips.
Use the tzatziki to marinate chicken, or as a topping for a tasty pita wrap.
Ingredients
For the Tzatziki:
- for the tzatziki:
- 1/2 medium cucumber, grated
- 1 cup Greek whole milk yogurt
- 1 minced garlic clove
- zest and juice of 1 lemon
- 2 tablespoons chopped mint
- kosher salt and freshly ground black pepper
- for serving:
- sugar snap peas
- endive leaves
- romaine leaves, separated
- sliced cucumber, zucchini, or any preferred green veggies! Pita also pairs nicely.
Instructions
- Wrap the cucumber in a paper towel and squeeze out the excess moisture, then stir it into the yogurt.
- Add garlic, lemon zest and juice, mint, and season with salt and pepper to taste. Mix well and keep covered in the fridge for up to 3 days.
- When ready to serve, arrange the veggies on a platter alongside the tzatziki for dipping. Sprinkle sea salt over everything and garnish with herbs. Enjoy!
