Yes, we know it’s hard to say it without sounding silly. But this great dip will make you look far from silly when you serve it at your game watch party. Great with pita bread or cucumber slices for maximum impact. Enjoy it at your World Series tailgate and… Go Royals!
- 4 cups Greek yogurt, plain, non-fat (preferably Chobani)
- 12 medium red beets, washed, trimmed
- ½ cup extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper to taste, divided
- 12 sprigs thyme, fresh
- 6 tablespoons dill, freshly chopped
- ½ cup mint, freshly chopped
- ¾ cup chives, freshly chopped
- Pita bread, for serving (or cucumber slices)
Set a fine-mesh sieve over a bowl. Add yogurt. Cover with a sheet of plastic wrap and place in refrigerator overnight.
Preheat oven to 350 degrees. In a bowl add beets, 1 tablespoon oil, salt, and pepper. Toss to coat beets well. Wrap 1 beet and 1 sprig of thyme in a sheet of aluminum foil and place on a baking sheet. Repeat process with remaining beets and thyme. Place in oven and roast for 30 minutes to 1 hour or until tender, depending on size. Remove from oven and set aside to cool in the foil. Remove the foil and trim the stems and skin off of the beets and mince.
Remove yogurt from refrigerator and discard the liquid. In a bowl add strained yogurt, remaining oil, dill, mint, and chives. Mix well to combine and season with salt and pepper. Serve with pita bread (or cucumber slices).
Makes 24 servings.
p.s. According to Wikipedia, tzatziki is pronounced tsaːtˈsiːki.