Looking for a creamy, healthy dip for lunch boxes with raw veggies, afternoon snacking, or for friends and family gatherings? Look no further than this homemade Greek tzatziki. Tzatziki is also great as a side sauce for chicken kabobs, and grilled shrimp or fish. The creamy comes from Greek yogurt with freshness from dill, mint and grated cucumber. And it lasts 3-4 days in the refrigerator, so you can make it ahead of time.
With a couple of containers of plain Greek yogurt, some fresh herbs, garlic and lemon juice you can have tzatziki together in no time. When choosing yogurt, definitely go Greek for it’s thickness and higher protein, and plain only; no flavors. All I can find at the store is no to low fat yogurt, so that tablespoon of olive oil adds a bit or richness. If your store carries whole milk yogurt, try that.
How to Serve
Tzatziki is delicious served with raw veggies like carrots, cucumber “chips”, celery, and sweet bell peppers, even with endive leaves used as scoopers. Traditionally it’s served with grilled meats and it works with seafood too. Another option is gluten-free flatbread, which is one thing I want to come up with a recipe for, so stay tuned.
Homemade Greek Tzatziki
- 2 5-6 ounce plain Greek yogurt containers
- 2 mini or Persian cucumbers or half an English, seeded
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh chopped mint optional
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 large garlic clove finely chopped and smeared into a paste
- 2 pinches sea salt and ground black pepper to taste
- Scoop the yogurt into a medium bowl. With a fine handheld grater, grate the cucumbers onto several layers of paper towels. Wring the cucumbers dry over the sink. Add to the yogurt and stir, then stir in the dill, mint, olive oil, lemon juice, garlic, salt and pepper. Cover and refrigerate if serving at a later time. Tzatziki will last 3-4 days in the refrigerator.