Greek Tzatziki: Easy and Refreshing Dip
This dip is the ultimate accompaniment to any Greek or Mediterranean dish. Subtly tangy and a refreshing addition to your plate. My favourite way to enjoy it is with souvlaki in a pita or rice bowl or simply just as a dip for your pita!
Ingredients
- 1 cup non-fat Greek yogurt*
- 1 small garlic clove minced
- ½ lemon juiced
- 1 persian/small cucumber shredded and strained
- 1 tbsp extra-virgin olive oil*
- ½ tsp dried dill weed or 2 tsp fresh, minced
- ⅛-¼ tsp fine sea salt
- black pepper to taste
Directions
- In a small bowl, add the lemon juice and garlic. Allow them to sit for a few minutes to mellow out the garlic. Prep the remaining ingredients while they sit.
- Peeled or unpeeled (your choice), shred the cucumber on the fine grater edge of a box grater. Once its shredded, wrap the cucumber in a paper towel or kitchen cloth and squeeze out the liquid over the sink.
- To the bowl with the now mellow garlic and lemon juice, add the shredded and drained cucumber, yogurt, olive oil, dill weed, salt, and pepper. Stir well to combine. Taste for seasonings and adjust if necessary.
- Enjoy!
Notes
Full-Fat Greek Yogurt: This recipe was written with 0% yogurt, but is even better with 2% yogurt or even higher fat. I just keep 0% on hand and add olive oil. If you use a higher fat yogurt, feel free to reduce or omit the olive oil.
Nutrition Per Serving: Calories 69 kcal | Carbohydrates 3.3 g | Protein 6 g | Fat 3.7 g | Sodium 168.7 mg | Potassium 126.5 mg | Fiber 0.3 g | Calcium: 71.9 mg