TzatzikiTzatziki is a wonderfully creamy yogurt sauce made primarily from Greek yogurt, cucumber and fresh dill. Normally white, creamy foods are full of empty calories (think ranch dressing, sour cream, etc.) but since the main ingredient in tzatziki is Greek yogurt, it is lower calorie, lower fat and packs in protein. Coupled with the fact that tzatziki is a great sauce for roasted chicken, dip for veggies and pita, and even makes a great dressing for a Greek salad, it’s guilt free and completely delicious!

 

I use an English cucumber in this recipe because they aren’t very seedy. The seedy part of a cucumber has a lot of water in it, which can make tzatziki runny. If you use a seeded variety, hollow out the core before grating.

Ingredients:
1 cup Greek yogurt
½ English cucumber, grated
Zest of and juice of ½ lemon
1 clove garlic, grated
2 tbsp. fresh dill, chopped
1 tsp. sea salt, or to taste
¼ tsp. black pepper
1 tsp. olive oil, optional

Tzatziki 2Using the small side of a cheese grater, grate cucumber into a bowl. Gently press to release liquids, discarding any residual liquid. Zest ½ lemon and 1 clove garlic into the cucumber. Combine yogurt, lemon juice, chopped dill, sea salt and pepper into the cucumber mixture. The tzatziki can be served immediately, but will be even better if you pop it in the refrigerator for an hour to let all the flavors meld together. Drizzle a little olive oil on top before serving as a dip for veggies to give a little richness and depth to the flavors.

Enjoy!

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