Name: Tzatziki (Yogurt & Cucumber Dip)
Prep time: 20 min
Total time: 20 min
Yield: 2 cups
Cuisine: Greek, Middle Eastern
Ingredients: 1½ 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; Scant ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons finely chopped fresh mint

Tzatziki (Yogurt & Cucumber Dip)

By Jenn Segal

Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!

Servings: 2 cups

Prep Time: 20 Minutes

Total Time: 20 Minutes

Ingredients

1½ 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
Scant ¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh mint

Instructions

Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors). Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired.

Nutrition Information

Serving size: 1/4 cup
Calories: 77
Fat: 5 g
Saturated fat: 1 g
Carbohydrates: 4g
Sugar: 3 g
Fiber: 0 g
Protein: 6 g
Sodium: 223 mg
Cholesterol: 3 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.