Kiss the cook! Well, only if you have garlic too. Tzatziki has been a staple side dish in our family for years, and although there are many recipes for this wonderful, garlicky, Greek yogurt based sauce floating around the internet, this one is thick, luscious and has a serious depth of flavor. Thanks to my husbands Lebanese roots, we use labneh instead of yogurt which gives the tzatziki extra tang and creaminess.
I shared this recipe for the Spring edition of Spinney’s Food Magazine, which I paired with a vibrant crudité platter that’s perfect when entertaining or for a summer barbecue. Eat it with chicken, roast meats, burgers, or on its own as a dip with crusty bread or crackers.
If you can’t find labneh, you can easily make it by straining plain yogurt through a sieve lined with cheesecloth for several hours in your refrigerator, discarding the water that remains. Alternatively, substitute the labneh with full-fat Greek yogurt.
Labneh Tzatziki with Crudités – Serves 6 to 8
For the Tzatziki:
- 500 grams Fresh Labneh
- 4 small Lebanese cucumbers, skin on and grated
- Splash of Olive oil
- One Clove Garlic, minced
- Sea Salt
- Fresh Dill (optional)
For the Crudités:
- Snow Peas
- Sugar Snap Peas
- Cherry Tomatos
- Lebanese Cucumbers
- Heirloom Carrots
- French Green Beans (lightly Steamed)
- Broccoli (lightly steamed)
- Cauliflower (white, purple, green – lightly steamed)
- Mini Bell Peppers
- Endive (red or yellow)
- Yellow or Green Summer Squash
Combine the labneh, grated cucumber, olive oil, garlic, salt, and dill (if using). Mix until all the ingredients have been incorporated and smooth.
Spoon the tzatziki into a bowl. If desire, swirl a little “dent” in the center, drizzle additional olive oil on top and garnish with fresh dill.
Place on a large platter surrounded by a generous amount of crudités and serve.
Photos by Spinney’s Magazine