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.
Ingredients: 
  • 1 large cucumber, peeled and halved lengthwise
  • 1 teaspoon fine sea salt
  • 14 ounces Greek-style plain yogurt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh dill or fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon ground white pepper
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Method: 
Scrape out cucumber seeds with a small spoon and discard. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate 15 minutes. Squeeze and drain off any excess water and stir in yogurt, garlic, dill, oil, vinegar, and pepper. Refrigerate for at least 2 hours to blend flavors. 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, 140mg sodium, 2g carbohydrates, 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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