Easy Tzatziki (Edit recipe)

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Greek yogurt is a great source of protein, and this Easy Tzatziki is a delicious appetizer to serve alongside fresh, chopped veggies or crackers. It's so delicious and absolutely easy to make. I even like to spoon it atop grilled seafood or roasted vegetables, like potatoes and carrots.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	216
Fat:	11 g
Carbohydrates:	12 g
Protein:	17 g
Cholesterol:	17 g
Sodium:	392 mg
Fiber:	1 g
Sugars:	3 g
Calculated for total recipe.

Serves: 4-8

Ingredients

1 whole English Cucumber, striped
3 cloves Garlic, minced or grated
2 Tbsp Olive Oil
1 tsp Kosher Salt
.25 tsp Black Pepper
.5 whole Lemon, juiced
.5 cup fresh Dill, chopped
2 Tbsp Mint Leaves, chopped
2 cups Plain Greek Yogurt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using the large holes of a box grater, shred the English cucumber. Add the shreds to a cheese cloth or doubled-up paper towel. Twist to squeeze out as much water as possible. Let sit for 5 minutes, and squeeze again to release more liquid.
Meanwhile, add minced garlic, olive oil, salt, pepper and lemon juice to a large bowl. Whisk together to combine. Fold in chopped dill, mint and cucumber shreds. Stir in Greek yogurt, cover and refrigerate for an hour up to overnight before serving.
Serve with fresh veggies, pita crackers or meatballs/meatless veggie balls. Store leftovers in the refrigerator for up to 3 days.