Recipe Station

Have You Tried This Before?

I always use Greek yogurt to make Tzatziki because it is thicker than regular yogurt. If you want to use regular yogurt, just make sure you strain it before using.

Greek yogurt is high in protein, calcium, and the cucumber will help you sneak in a vegetable serving.

Ingrediants To Gather Up

2 cups plain Greek yogurt (I used Chobani 0%)
1 cup diced seedless cucumber
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons finely chopped fresh dill
Salt and pepper, to taste

Directions To Follow

1. In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. If you have time, chill before serving.

Note

Serve with vegetables, pita bread, crackers, falafel, meat/fish, souvlaki, or gyros. Will keep in the refrigerator 2-3 days.

Whenever I go out to a Greek or Mediterranean Restaurant I always order extra Tzatziki Sauce so I can dip everything! Actually, I would just eat it by itself buy then everyone at the restaurant would think I am being weird.
If you have made this before tell us what extra ingredients you have used in it to give it an extra kick!

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