Greek Tzatziki
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
4
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Calories
100 kcal
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Cuisine
Greek
Greek Tzatziki
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Tzatziki is THE quintessential Greek dip – easy to make, healthy, fresh and delicious. Tzatziki is made simply with yogurt, cucumber, fresh herbs, lemon, garlic and olive oil. The perfect dip for your maze table and an essential sauce for souvlaki and gyros. This delicious recipe is naturally vegetarian and can be easily tweaked to make it vegan.
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Ingredients
- ½ cucumber medium
- 1 cups Greek yogurt ideally full fat, 240g
- 1-2 garlic minced or grated (or up to 4 if you are a fan!, cloves
- 1 tbsp lemon juice or to taste, fresh
- 2 tbsp extra virgin olive oil , more to serve
- 2 tsp dill chopped, fresh
- 1 tsp mint chopped, fresh
- ½ tsp oregano dried
- 1 tsp salt or more to taste, sea salt
- black pepper to taste, freshly grated
Instructions
- Start by peeling your cucumber. Slice in half lengthwise and remove the seeds (this is usually a delectable treat for the dogs). Line a colander with a clean linen towel and grate the cucumber over it using a box grater or a Microplane.
- Gather the towel into a bundle and squeeze out the excess moisture. You can use the cucumber juice in a smoothie or a cocktail (try my Cucumber Martini). Empty the drained cucumber into a bowl.
- Finely chop the mint and dill and add to the bowl together with the oregano.
- Stir the Greek yogurt, lemon juice, olive oil. salt and minced garlic. Have a taste and adjust the lemon juice or seasoning as needed.
- Garnish your tzatziki dip with a sprinkle of ground pepper, oregano and fresh herbs and serve with an extra drizzle of olive oil. Keep in the refrigerator until ready to serve. It keeps for up to two days in a suitable container.
Notes
- HOW TO MAKE VEGAN TZATZIKI
- Make one simple swap and your tzatziki sauce is vegan. Simply replace the Greek yogurt with a Greek-style vegan yogurt equivalent. Look for a thick and creamy plant-based yogurt and adjust the acidity with lemon juice or vinegar.
- RECIPE NOTES AND TIPS
- Make sure to squeeze all the moisture out of the grated cucumber otherwise it will make the tzatziki watery and insipid.
- You can adjust the cucumber to yogurt ratio as you please. I like to use about half a large cucumber (peeled and deseeded) to one cup of yogurt.
Nutrition Information
Show Details
Calories
100kcal
(5%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.003g
(0%)
Cholesterol
3mg
(1%)
Sodium
601mg
(25%)
Potassium
132mg
(3%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
38IU
(1%)
Vitamin C
3mg
(3%)
Calcium
67mg
(7%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 601mg | 25% |
| Potassium | 132mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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