Tzatziki Yogurt and Cucumber Dip

Tzatziki Yogurt and Cucumber Dip

Makes about 2 cups

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

  • 1 large cucumber
  • 1 teaspoon sea salt
  • 14 ounces Greek style 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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Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate. After 15 minutes, drain off any excess water then stir in remaining ingredients. Refrigerate for several hours so flavors blend. Season with additional salt and pepper if desired.

Nutritional Info: 
Per Serving:120 calories (60 from fat), 7g total fat, 2g saturated fat, 5mg cholesterol, 660mg sodium, 10g carbohydrate (0g dietary fiber, 8g sugar), 6g 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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