Greek Tzatziki

This cool Greek dip only gets better with time!

Yield: about 32 ounces
Prep Time:
Cook Time:
Total Time:


1 (32-ounce) container plain low-fat yogurt
1/2 english cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt
1 tablespoon fresh ground black pepper


Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.


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