Is there anything more anticlimactic than preparing a dish or dip that you expect to be BURSTING with flavor and it ends up tasting flat AF??
UGH –It’s the WOAT!!
I was testing tzatziki recipes in the kale kitchen and literally all the recipes tastes so… MEH.
Not my vibe.
Not something I can share on AHTK.
I’m looking for more of a brightened up flavor…
One of my rotations during the public health semester of my dietetic internship was at a high school. Here, us interns hosted lunch bunch under the supervision of a RD. My supervisor went to culinary school in London before she became RD.
I asked her ENDLESS questions about her best tips and tricks for creating a delish dish.
What was her top tip??
ACID.
Sometimes no matter how much salt or pepper a dish has, it still tastes as if it were missing something and acid is the answer.
Don’t settle for a mediocre tzatziki dip !! Add a splash of apple cider vinegar or lemon to give your dip the flavor it deserves.
PRO TIP: This tzatziki dip is PACKED with protein and nutrition. Keep the snack healthy by swapping out traditional chips for:
- Flaxseed crackers
- Carrots
- Sugar snap peas
- Pepper scoops
Recipe
- 1 cup plain greek yogurt
- 1/2 cup grated cucumber → squeeze out juice
- 1 tsp dry dill
- 1 tsp kosher salt
- 1 tsp apple cider vinegar
- 1.5 tsp minced garlic
- 2 T EVOO
- S&P to taste
Directions
- Peel, grate, and squeeze out juice of cucumber
- Mix yogurt, grated cucumber, dry dill, kosher salt, apple cider vinegar, garlic, and S&P in a medium size bowl
- Drizzle with EVOO and sprinkle some crushed dry dill on top
- ENJOY!!
xx hails
