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  • Writer's pictureLo-go-cook

Tangy Tzatziki

A few simple ingredients make this Greek yogurt dip shine at any gathering.

Tzatziki: Greek yogurt dip

Tangy Tzatziki Dip

Prep time: 10 minutes. Inactive prep: 10 - 60 minutes Yields: 3-4 servings.


Ingredients

6 ounces plain, full fat (5%) Greek yogurt

1 tablespoon fresh dill, finely minced

1/2 of one Persian cucumber (about 6” in length), grated on a box grater

1 small clove of garlic, finely minced

2 tablespoons extra virgin olive oil

1 teaspoon freshly squeezed lemon juice

1⁄2 teaspoon of kosher salt

Freshly ground black pepper


Directions

1. Grate the Persian cucumber on a box grater. Strain the grated cucumbers in a mesh

strainer, coffee filter, or squeeze in paper towels.


2. In a medium bowl, combine the yogurt, cucumbers, dill, lemon, garlic, olive oil, salt and

pepper. Stir to combine.


3. Refrigerate the tzatziki until ready to use. It’s meant to be eaten cold.


Tips

• The tzatziki tastes delicious on lamb, chicken, potatoes, toasted pita, etc.

• You can use it on a sandwich or as a dip for chips as well.

• Some recipes also call for fresh mint, I prefer mine with the dill.

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