Tzatziki (Low Fat Yogurt & Cucumber Dip)
If it’s wrong to eat dip right out of the bowl with a spoon, then I’m guilty. With this classic Greek tzatziki, I simply can’t help myself. One taste leads to another, and another and – well, it’s healthy – so just one more…
Try it and you’ll see, there’s something oddly addicting about the combination of tangy-thick yogurt, crunchy grated cucumber, olive oil, garlic and aromatic fresh mint. Yes, it’s all good for you but that’s just an added bonus here.
Like most dips, you can buy it in a tub but nothing beats the freshness and taste of homemade, especially when it’s this easy to make. Just be sure to use authentic Greek yogurt (it’s very thick and creamy) and squeeze as much water as humanly possible out of your grated cucumber. Use your hands to wring the liquid out. I’m talking several minutes of squeezing and re-squeezing. You won’t believe how much water is in there!
As for the herbs, tzatziki is traditionally made with either mint or dill. I prefer the flavor of mint but feel free to substitute fresh dill if you like.
Serve it with store bought pita chips as an appetizer, or as a topper for my Greek-style Lamb Burgers.
And get that spoon ready :)
- 1-1/2 cups plain 2% Greek yogurt (I use Fage)
- 1 medium English or hothouse cucumber, seeded, coarsely grated and squeezed as dry as possible (about 1 cup)
- 2 small garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh mint, plus a bit more for garnish
- Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I add about ¼ teaspoon more salt but season to your own taste). Cover and chill until ready to serve. Garnish with more finely chopped mint if desired.
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