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Homemade Tzatziki Dip

Ingredients

Instructions

  1. Remove the skin of your cucumber with a vegetable peeler before halving and removing the seeds (my cucumber didn't have any!). Grate the cucumber with a cheese greater before draining away the excess liquid using a seive. Blot the remaining cucumber with kitchen paper to remove any moisture (I used a few sheets for this step!).
  2. In a bowl, mix together the Greek yoghurt (drain any liquid first), oil, garlic and vinegar before stirring in your cucumber flesh.
  3. Cover the dip and then chill in the fridge for at least 5 hours (or over night)
  4. Mix well before serving in a fresh bowl (season with salt if required) & sprinkle with dill. Pop an olive on top and serve with toasted pitta bread.. delicious!
  5. Optional - drizzle with extra virgin olive oil!

Notes

*To make this dip higher in calories use full fat Greek yoghurt (or 2% fat which is what they used in Greece)

 This dip will keep in the fridge for ~5 days.. I can't wait to hear what you think of it! - it goes great with a Greek Salad too!

Serves 6.

Nutrition Facts

Amount Per Serving

Calories 90

% Daily Value

Total Fat 5 g

8%

Total Carbohydrates 4 g

1%

Protein 9 g

18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Nics Nutrition at https://nicsnutrition.com/healthy-tzatziki-dip-recipe/