Homemade Tzatziki Dip
Ingredients
- 500g (large tub) 0% fat Greek yoghurt*
- 1 cucumber
- 2 tbsp olive oil (& extra for drizzling if desired)
- 2 crushed garlic cloves or 1/2 tbsp garlic granules
- 1/2 tbsp white wine vinegar
- Optional - salt/dill/olive for garnish
- Pitta bread - to serve
Instructions
- 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!).
- In a bowl, mix together the Greek yoghurt (drain any liquid first), oil, garlic and vinegar before stirring in your cucumber flesh.
- Cover the dip and then chill in the fridge for at least 5 hours (or over night)
- 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!
- 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.
Amount Per Serving |
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Calories 90 |
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% Daily Value |
Total Fat 5 g | 8% |
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Total Carbohydrates 4 g | 1% |
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Protein 9 g | 18% |
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Recipe by Nics Nutrition at https://nicsnutrition.com/healthy-tzatziki-dip-recipe/