i started with greek yogurt - lots of protein, no fat (let's be clear though, i am a big fan of fats, but leaving it out of this dip allowed me to take it in somewhere else ;) and good and thick! this president's choice brand, in plain, is gluten free. i actually pulled the old - call the company right from the store - trick, and was able to be assured that it is gluten free before it was my turn in the checkout line! so go ahead and toss that whole container of yogurt in, or if you just want to use half, be sure to half the rest of what i'm about to tell you as well.
fresh dill. if you don't have this in your fridge, or your garden, this week, feel free to opt for the dried version! or plant some - its a really easy, resilient herb to grow! i would say i used about 1 tablespoon of finely chopped (in other words chopped with my kitchen scissors) dill. maybe throw a little more in there, dill is so good!
feta. this is the big ticket winner - sheep, goat, cow - whichever you have on hand, crumble about 2 tablespoons of feta into your masterpiece.
salt and pepper. just add this to taste, i threw a little of each in and was quite happy with it!
but the real secret about me eating so much tzatziki this week is that i ate it on the way to the dentist.... poor guy, that is some serious garlic! be careful who you breathe on -