This 5-minute tzatziki recipe is simple, healthy, and made with low-fat Greek yogurt. It’s high in protein, oil-free, creamy, and tangy. Serve it with Summer crudité, warm pita, grilled veggies, crispy chicken, or in gyros!
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.