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For the Tzatziki Sauce: In a medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 1 tablespoon lime juice, 1/4 or 1/2 teaspoon salt (to taste), 1/2 tablespoon dried dill, 1/8 teaspoon garlic powder, 2 tablespoons drained grated cucumber, and a dash of pepper.

Mix all Tzatziki Sauce ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.

For the Buffalo Ranch Sauce: In a separate medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 3 tablespoons (45g) light mayonnaise, 2 tablespoons (30g) Frank’s Red Hot Original, 1/2 teaspoon vinegar, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder.

Mix all Buffalo Ranch Sauce ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.

For the Honey Garlic Aioli: In a third medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 4 tablespoons (60g) light mayonnaise, 2 teaspoons (14g) honey (add an additional 1 teaspoon if a stronger honey taste is desired), 1/2 tablespoon lemon juice (from 1/4 lemon), 1/2 teaspoon Dijon mustard, 1 minced garlic clove (~1 teaspoon), and 1/4 teaspoon salt.

Mix all Honey Garlic Aioli ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.

Pour each finished sauce into a separate airtight container or squeeze bottle for storage. Store in the refrigerator for up to 5-7 days.


For the Tzatziki Sauce: In a medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 1 tablespoon lime juice, 1/4 or 1/2 teaspoon salt (to taste), 1/2 tablespoon dried dill, 1/8 teaspoon garlic powder, 2 tablespoons drained grated cucumber, and a dash of pepper.

Mix all Tzatziki Sauce ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.

For the Buffalo Ranch Sauce: In a separate medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 3 tablespoons (45g) light mayonnaise, 2 tablespoons (30g) Frank’s Red Hot Original, 1/2 teaspoon vinegar, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder.

Mix all Buffalo Ranch Sauce ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.

For the Honey Garlic Aioli: In a third medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 4 tablespoons (60g) light mayonnaise, 2 teaspoons (14g) honey (add an additional 1 teaspoon if a stronger honey taste is desired), 1/2 tablespoon lemon juice (from 1/4 lemon), 1/2 teaspoon Dijon mustard, 1 minced garlic clove (~1 teaspoon), and 1/4 teaspoon salt.

Mix all Honey Garlic Aioli ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.

Pour each finished sauce into a separate airtight container or squeeze bottle for storage. Store in the refrigerator for up to 5-7 days.
