Greek Yogurt Tzatziki

A simple and healthy creamy dip or spread make with greek yogurt, cucumbers, lemons and fresh herbs

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Course: Healthy

Cuisine: Greek

Keyword: Greek Yogurt Tzatziki

Prep Time: 30

assembly: 30

Total Time: 1

Servings:

Calories: 97kcal

Author: Meggen Wilson

Ingredients

2 cups plain Greek or Icelandic Yogurt
1 medium cucumber peeled
1 TBSP lemon juice
1 TBSP lemon zest
2 cloves garlic finely chopped
½ tsp kosher salt
½ tsp ground pepper
2 TBSP flat leaf parsley, fresh finely chopped
2 TBSP Dill, fresh finely chopped
2 TBSP mint, fresh finely chopped
Olive oil

Instructions

Place yogurt into a fine mesh strainer over a bowl and let sit for 30 minutes. You will see about 1- 2 teaspoons of water strain from the yogurt. Toss the liquid.
Peel the cucumber. Using the large holes in a box grater, grate the cucumber. Place grated cucumber in a piece of cheese cloth and tightly squeeze all the water of out- as if you were wringing out a towel. Place cucumber and the strained yogurt into a medium sized bowl.
To the yogurt, add in the remaining ingredients up to the olive oil. Using a fork, mix well. Check for seasonings and add more salt if needed. Place into a decorative serving bowl and chill. Just before serving, drizzle about 1-2 tsp of olive oil over the sauce.

Notes

Use cheese cloth to strain out the liquid. This dish is best made the day before so all the elements can blend toggery. Remove as much water as possible.

Nutrition