While shopping at Trader Joe’s, Jason tasted a new product that they were sampling, a Kale Tzatziki dip. We rarely pick up tubs of prepared anything, since we know we can make it better at a fraction of the cost. Tzatziki is one of our favorite dips; yogurt, cucumber, garlic, and lemon. It’s so versatile and easy to make, that altering the dip with the addition of dehydrated kale would be a snap. The tzatziki is not only great as a traditional dip with pita bread, or a topping for fallefal, but with some slices of avocado and whole wheat toast, the tzatziki makes a great breakfast spread too. We just finished the last of the batch and now we’re starting to have withdrawals. We can still taste the garlic on our breath from breakfast and we’re wishing we had more in the fridge for a snack after work.
-
- Dehydrating the kale and adding it to the thicken yogurt will keep the tzatziki even more thick.
-
- A pinch of salt to the diced cucumbers will draw out the water and keep the tzatziki thick and creamy.
-
- Adding fresh green garlic and cucumbers are perfect for a true tzatziki.
-
- Straining the yogurt using cheesecloth removes the water and thickens the yogurt.
-
- Forget adding berries to your morning yogurt. For a savory alternative try having a savory tzatziki with whole wheat toast instead.
-
- Whole wheat toast, kale tzatziki, and avocado slice, make a healthy breakfast, or snack.
Kale Tzatziki Dip
1 32 oz container whole milk yogurt
1 cucumber, peeled, seeded, and diced (peel can be left on if organic and unwaxed)
3-4 kale leaves, ribs removed and cut into small pieces
1 small garlic clove
lemon
salt & pepper
In a small holed colander line with cheesecloth, place over a bowl and pour the container of yogurt in the cheesecloth. Place in the fridge and allow to sit for several hours or overnight for a creamier, richer texture.
In a preheated 225 degree oven, place the kale pieces on a small baking sheet and place in the oven for 30-40 minutes until crispy. Check every 15 minutes and toss to prevent from burning. Once dried, set aside.
In another colander lined with cheesecloth, place the diced cucumber and sprinkle 1 teaspoon of salt over the cucumber pieces. Allow to sit for at least 30 minutes and up to one hour. At that time, twist the top of the cheesecloth and extract as much water from the cucumbers as possible. Set aside until the yogurt is ready.
Once the yogurt is at the proper consistency, place in a medium bowl with the diced cucumber and dehydrated kale pieces. Using a microplane, grate the garlic clove over the yogurt, then grate the lemon, yellos zest only. Add a small pinch of salt and a few grinds of fresh pepper to the bowl. Whisk together until all ingredients are incorporated; taste and season accordingly. Refrigerate until ready to serve.
(y)our food choices™ 