
Mint Tzatziki Recipe
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
6 (¼
-
Calories
28 kcal
-
Course
Condiments
-
Cuisine
Mediterranean, Greek

Mint Tzatziki Recipe
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This cool and creamy mint tzatziki is a delicious Greek-inspired yogurt dip. It's thick, tangy, and loaded with fresh mint, garlic, and the sunny taste of lemon. Simply stir the ingredients together in a bowl and this versatile sauce is ready in 10 minutes!
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Ingredients
- 3 mini cucumbers or 1 English cucumber
- 1 cup thick, plain yogurt
- ¼ cup minced mint
- 2 tablespoons lemon juice
- 1-2 cloves garlic grated with a microplane
- ¼ teaspoon sea salt
Instructions
- Grate the cucumbers using the small holes on your grater then squeeze as much liquid from the grated cucumbers as possible. This is done easiest by picking up a small pile, holding it over the sink, and squeezing it hard with your hands.
- Put the grated cucumber into a bowl and add the remaining ingredients to the bowl.
- Mix well then let the tzatziki rest for at least half an hour for the flavors to blend together.
Nutrition Information
Show Details
Serving
1 = ¼ cup
Calories
28kcal
(1%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
5mg
(2%)
Sodium
116mg
(5%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
121IU
(2%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(¼
Amount Per Serving
Calories 28 kcal
% Daily Value*
Serving | 1 = ¼ cup | |
Calories | 28kcal | 1% |
Carbohydrates | 3g | 1% |
Protein | 2g | 4% |
Fat | 1g | 2% |
Saturated Fat | 1g | 5% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 1g | 5% |
Cholesterol | 5mg | 2% |
Sodium | 116mg | 5% |
Potassium | 82mg | 2% |
Fiber | 1g | 4% |
Sugar | 2g | 4% |
Vitamin A | 121IU | 2% |
Vitamin C | 3mg | 3% |
Calcium | 55mg | 6% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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