Tzatziki Yogurt and Cucumber Dip

Tzatziki Yogurt and Cucumber Dip

Serves 16

Serve this cool and creamy dip with toasted pita triangles, on steamed vegetables or as a sauce alongside grilled kabobs.

  • 1 large cucumber, peeled and halved lengthwise
  • 1 teaspoon fine sea salt
  • 14 ounces Greek-style plain yogurt
  • 2 cloves garlic, finely minced
  • 1 tablespoon chopped fresh dill or fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon freshly ground white pepper
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Scrape out cucumber seeds with a small spoon and discard. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate 15 minutes. Drain off any excess water and stir in remaining ingredients. Refrigerate several hours so flavors blend. Season with additional salt and pepper, if desired.

Nutritional Info: 
Per Serving:Serving size: about 2 tablespoons, 35 calories (20 from fat), 2.5g total fat, 0.5g saturated fat, 0mg cholesterol, 140mg sodium, 2g carbohydrate (0g dietary fiber, 1g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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