Easy Greek Tzatziki Dip

This recipe is for garlic lovers who want to make an easy traditional Greek tzatziki dip. This is one of my favorite things to make because it is a pretty healthy dip. It’s creamy and you can smother it on a dish, and it wouldn’t pile on the calories like ranch or mayo. I use it to dip veggies like sugar snap peas, carrots, cucumbers, cherry tomatoes, or some pita chips. It also pairs well with roasted potatoes like Greek fries or a pita sandwich. The opportunities for this dip are endless!

Using the freshest ingredients makes the best food. Fresh lemon juice instead of squeezed lemon juice can really make this dip pop. Another essential thing to remember when making this Greek tzatziki dip is that the greek yogurt base you use makes or breaks it. I like to use FAGE greek yogurt. You can use any of the totals. I tend to use the 2% one so it is slightly healthier, but the 5% yogurt has the best tasting dip. I have not tried other brands of greek yogurts for the dip, but when I have tried them for other uses, they just do not have the right tang or texture for this dip. Lastly, using the English cucumber is also very important. It has the least amount of water. It also has a smaller volume of seeds. Since you need to remove the water from the cucumbers before adding them to the dip, using other cucumbers is not preferred.

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Easy Greek Tzatziki Dip

This recipe is for the garlic lover, who wants to make traditional Greek tzatziki.

Ingredients

• 3 cups FAGE Greek yogurt (this brand is important for the taste and texture)
• ½-¾ English cucumber depending on size (these have the least amount of water and are the best)
• ½ bunch dill
• 4 cloves large garlic
• 1 tbsp olive oil
• ¼ tsp lemon zest
• 1 tbsp lemon juice (or more)
• salt (to taste, extra salt to remove water from cucumbers)
• pepper (to taste)

Instructions

• Peel and remove the seeds from the cucumber. Mince the cucumber and salt them. Squeeze out the water using a mesh strainer and a weight, or with a cheesecloth. The water must be squeezed out of the cucumbers because if this step is skipped your tzatziki will runny and last shorter.
• Mince the garlic, chop the dill, zest the lemon and add them to the bowl with the cucumbers along with the yogurt, lemon juice, olive oil, salt, and pepper.
• Mix it all together and adjust lemon juice, salt, and pepper to taste.
• Chill and serve with some veggies, pita chips, or Greek Fries

Notes

Feel free to add more or less garlic, but note, as the tzatziki stands, the garlic flavor becomes stronger.