Yogurt Dill Sauce (Tzatziki)
The best low-fat Greek yogurt dill sauce recipe - also called Tzatziki. It's healthy, high in protein, creamy, and tangy. Serve it with Summer crudité, warm pita, grilled veggies, chicken, or in gyros!
Ingredients
- 1 ½ cups plain Greek yogurt, 0%, 2%, or 5%
- ⅔ cup shredded cucumber, grated on a box grater
- 3 tbsp fresh squeezed lemon juice, (about 1 lemon)
- 2 large clove garlic, minced
- 2 - 3 tbsp fresh dill, chopped
- ¾ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- Grate your cucumber (skin on is fine) on the medium or large holes of a box grater. Then gently squeeze excess water out in a cheesecloth over the sink. Alternatively, you can squeeze the moisture out with your hands and pat dry with a paper towel.
- Add all the ingredients together in a mixing bowl. Mix gently until combined.
- Taste the tzatziki and adjust the seasonings to your preference - add more salt, pepper, lemon juice, or dill.
- Serve immediately with pita chips or store in the fridge for up to 4 days. Enjoy!
Notes
Leave the cucumber off. If you want a smooth yogurt dill dip, leave off the cucumber.
Taste and adjust seasonings to your preference. This is my #1 tip because everyone has different flavor preferences.
Serving Suggestions: crispy chicken thighs, grilled chicken, everything bagel salmon, greek meatballs, greek pasta salad.
Freezing: I always recommend eating tzatziki fresh; however, you can freeze it for up to 2 months if needed. Store it in a freezer-safe airtight container and let it thaw in the refrigerator overnight before serving.
Storing: Store leftovers in an airtight container in the fridge for up to 4 days.
The nutritional information below is calculated with 0%, non-fat Greek yogurt.
Nutrition
Calories: 36kcal | Carbohydrates: 3g | Protein: 6g | Cholesterol: 3mg | Sodium: 309mg | Potassium: 106mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 0.1mg
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