Tzatziki recipe
Tzatziki Recipe: Chilled cucumber yogurt dip
Ingredients
- 1 (16 oz) carton plain Greek yogurt
- 3 small cucumbers, peeled, seeded & diced small (1½ cups)
- 1 medium garlic clove, peeled & minced
- 2 tbsp finely chopped fresh dill or mint
- 1 tbsp extra virgin olive oil
- ½ tbsp red wine vinegar
- kosher salt, to taste
- freshly ground black pepper
Instructions
- Mix the yogurt and cucumber in a medium bowl.
- Stir in the garlic, dill or mint, olive oil, and vinegar to combine. Season to taste with salt & pepper. Refrigerate before serving or dive in right away.
- Serve garnished with dill and/or mint.
Notes
I left out the red wine vinegar in mine and it was amazing! I also chose to use non-fat Greek yogurt to keep the calories down.
I found this recipe in Great Food Starts Fresh by Chef Nathan Lyon.
About Ellen Christian
I can’t wait to try this!
I love this dip! We go out for Greek food occasionally and this is one of my favorites for sandwich toppings.
This dip is good on so many foods. Glad to have the recipe.
This looks delicious, it can also be substituted instead of ketchup for a dip with fries…YUM
can’t wait to give this a try… I LOVE tzatziki… looks like a Falafel night might be in order!
This appears to be a healthy dip with the Greek Yogurt. It’s nice to have a recipe to use all the cucumbers from my garden, although my neighbors are loving it!