Creamy Tzatziki Dip

Name: Creamy Tzatziki Dip
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 1 large Persian cucumber, coarsely grated and drained of excess water; 300g (1 heaping cup) thick greek yogurt; 2 Tablespoons (30 ml) Extra Virgin Olive Oil; 2 Tablespoons (30ml) Freshly squeezed lemon juice; 3 garlic cloves, finely minced (use more or less depending on preference); 1/4 cup (15g) fresh dill, chopped; 1 teaspoon (4g) flaky sea salt, or more to taste

4 steps

Prep:10min

I fell in love with tzatziki on a trip to Santorini ten years ago - I couldn't get enough of it and ordered it at every place we ate at! I've been making it ever since. It's creamy and refreshing but also packs a garlicky punch too! This dip is so simple and quick to make and is a great dip for bread or crudités. It's also wonderful on sandwiches, dolloped onto salads or served alongside grilled fish or chicken.

Updated at: Thu, 17 Aug 2023 08:44:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories79.1 kcal (4%)

Total Fat5 g (7%)

Carbs3.4 g (1%)

Sugars2 g (2%)

Protein5.4 g (11%)

Sodium278 mg (14%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1Persian cucumber

large, coarsely grated and drained of excess water

300ggreek yogurt

thick

30mlExtra Virgin Olive Oil

30mllemon juice

Freshly squeezed

3garlic cloves

finely minced, use more or less depending on preference

Instructions

Step 1

Using the coarse side of a box grater, grate the entire cucumber. Place the grated cucumber into a cheesecloth or inside a couple of thick paper towels. Wait a few minutes, and then squeeze out all excess moisture from the cucumbers. You will need to squeeze the cloth-wrapped ball of cucumbers very hard multiple times to release most of the liquid. Set cucumbers aside.

Step 2

In a medium bowl, stir together the thick greek yogurt, extra virgin olive oil, lemon juice, minced garlic cloves, flaky sea salt and chopped dill. Stir until evenly combined.

Step 3

Add the grated cucumber into the bowl and mix until it is incorporated nicely into the yogurt mixture. Taste for seasoning and add more salt, garlic or lemon juice if you wish. Now cover the bowl and set aside in fridge for at least a half an hour for the flavours to meld.

Step 4

This tzatziki can be stored in an airtight container in the fridge for at least five days. You can drizzle a little extra olive oil over the top of it before serving if you want to do it like they do in Santorini!