Greek Tzatziki Dip with Cucumber and Dill
This Greek Tzatziki is made with Greek yogurt, cucumber and fresh dill. It's a tangy dip that's great with veggies, pita, and meat.
Servings: 8
Calories: 60kcal
Equipment
Ingredients
- 1 medium English cucumber
- 1 cup plain Greek yogurt (any fat percentage will work)
- 2 Tablespoons olive oil
- 2 Tablespoons minced fresh dill
- 1 small clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Trim the ends of 1 medium English cucumber, peel most or all of the peel, and cut it in half lengthwise. Scoop out and discard the seeds. Shred cucumber using the large holes of a box grater, then lightly chop the shredded cucumber. Place the shredded cucumber on a clean dishtowel, and squeeze out the excess liquid.
- Whisk 1 cup plain Greek yogurt, 2 Tablespoons olive oil, 2 Tablespoons minced fresh dill, 1 small clove garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper together in a small bowl or large measuring cup. Stir in shredded cucumber. Cover and refrigerate for at least one hour. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 60kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 158mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
