Thyme Tzatziki

Preparation info

  • Difficulty

    Easy

  • Makes about

    2½ cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Classically, this greek sauce is made with lots of fresh dill. But dill always makes me think of ranch dressing, which this is not. Thyme is a hearty herb that stands up well to the smokiness and fat of bacon and pairs really well with the tomato confit that I always serve in tandem with this sauce.

Ingredients

  • 2 cups (480 ml) plain Greek yogurt
  • ½ small cucumber, peeled, seeded, and finely diced
  • 2 tablespoons finely diced red onion
  • 2 garlic cloves, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • teaspoons finely chopped fresh thyme leaves
  • Kosher salt

Method

In a bowl, combine the yogurt, cucumber, onion, garlic, lemon juice, thyme, and salt to taste and stir. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to meld. The tzatziki will keep, tightly covered in the refrigerator, for up to 3 days.