Easy Tzatziki
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.
Ingredients
- 1 whole1 whole1 whole English Cucumber, striped
- 3 cloves3 cloves3 cloves Garlic, minced or grated
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 tsp1 tsp1 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- .5 whole.5 whole.5 whole Lemon, juiced
- .5 cup.5 cup.5 cup fresh Dill, chopped
- 2 Tbsp2 Tbsp2 Tbsp Mint Leaves, chopped
- 2 cups2 cups2 cups Plain Greek Yogurt
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Process
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.
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