Tzatziki Sauce Free PD Recipe

This classic creamy garlic Greek condiment with fresh cucumber flavor is traditionally layered on Gyro Sandwiches. Enjoy Protective Diet’s version that has fooled many into thinking it was the full fat original. Scoop it up with Homemade Pita Chips or layer it on PD Soft Pocket Bread filled with Protective Diet’s top rated recipe for Gyro Sandwiches.

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Responses

  1. Love this sauce, I don’t think i ever had the traditional version but its so its good on the gyro and i think i ate the leftover on a salad as dressing. Julie do you think this will work with just yogurt? or half yogurt and 1/2 a block of tofu? Very excited to use the yogurt raw in recipes. I adore the cheeze but like the idea of a probiotic every so often in my PD world. Where has the yogurt been in my life, love it.

  2. I agree with Penny, this sauce is better than the SAD version…and it is super good as a topping for your sandwich, salad, baked potato, or as a dip for pita and veggies. I recommend using fresh dill if at all possible as I think it makes a huge difference in flavor, and I used about 5T of lemon rather than the 1/4 c called for in the recipe.

  3. After I made this I realized I made it before. Don’t know why I never made it again because once I tasted it I remembered how good it was the first time.
    So simple to throw together and tastes better than the SAD version, I could eat it by the spoonfuls, with veggies or whole wheat crackers but it is DELICIOUS with the Bloomin Blossom Premium Recipe!! 🙂

  4. I’ve never had the original SAD version of tzatziki sauce, so I don’t have anything to compare this to, but I sure love this! It’s excellent with carrot and celery sticks! I’m sure I’ll find other good uses for it as well.

  5. I did not want to eat PD tonight. I wanted my old food, high fat sauces and dips and plenty of chips.. Sooo, I got the tofu and made the tzatziki sauce. It is so good! I can snack on this with these carrots and celery all night. Might even try it with crisp apples (lots of garlic!). Thanks, Julie Marie!