These Tzatziki Bites are finger food at its finest. Topped with chunky Greek-style salsa, these two-bite treats are full of fresh flavor!
It’s so nice to have the holidays behind us, and a brand new beautiful year ahead of us!
January always brings out the resolution-maker in me (and in everyone else!), and this year was no different.
I love to eat fresh and healthy as often as possible, but it’s not always easy when there are so many excuses to do just the opposite!
Superbowl Sunday is coming up, and in past years I’ve mostly gorged myself on chips, dip, meatballs, and beer. This year, it’s all about these adorable Tzatziki Bites!
Tzatziki is delicious on its own, but I like lots of texture in my food, so I decided to get a little crazy and top these little babies with chunky Greek-style “salsa.”
I seem to never run out of ideas for ways to fill up these adorable mini soft taco boats!
Here’s Your Recipe!
For the Greek Salsa:
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1 tablespoon chopped flat leaf parsley
- 1/3 cup quartered cherry tomatoes
- 1/4 cup finely diced English cucumber
- 2 tablespoons finely diced red onion
- 1/4 cup chopped Kalamata olives
- 1/4 cup crumbled Feta cheese
For the Tzatziki Bites:
- 1/2 a large cucumber, unpeeled
- 11/2 cups plain full-fat Greek yogurt
- 1 small garlic clove, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
- 1 (12-count) packages Old El Paso™ Mini Soft Tortillas Taco Boats
- To make the Greek salsa, whisk together the tablespoon of olive oil with the lemon juice, salt, and parsley in a medium bowl. Add the tomatoes, cucumber, red onion, and olives and toss well. Gently fold in the Feta cheese. Set aside.
- For the tzatziki, start by grating the cucumber half into a medium bowl. Place the bowl by the sink then, working one handful at a time, squeeze the grated cucumber over the sink to remove as much excess liquid as possible. Return the squeezed cucumber to the bowl and mix with the yogurt, garlic, olive oil, vinegar, and salt. Gently fold in the fresh dill.
- Divide the tzatziki mixture into the 12 mini taco boats (about 2 heaping tablespoons into each). Top each with a tablespoon of Greek salsa. Serve immediately.
If you have the time, prepare the tzatziki as directed (minus the dill) and refrigerate overnight to allow the flavors to meld and the garlic to lose some of its bite. Fold in the dill immediately before serving.
If you want to work ahead, make the tzatziki and Greek salsa and refrigerate. Only fill the mini taco boats just before serving; letting them sit for too long can turn them soggy.
Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!