Tzatziki

Ingredients

• 1 large Cucumber (washed, ends trimmed, diced into tiny cubes; keep seeds for texture)
• 1 cup Greek Yogurt (plain, full‑fat or low‑fat)
• 2 tablespoons Fresh Mint Leaves (chopped finely)
• 2 tablespoons Fresh Dill (chopped finely)
• 1 teaspoon Lemon Zest (zest of one lemon, using microplane)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1/2 teaspoon Salt (generous pinch, adjust to taste)

Instructions

1. Dice the cucumber

   Wash the cucumber, trim the ends, and cut it into tiny cubes about ¼‑inch in size. Keep the seeds and inner flesh; they add crunch.

   Time: PT5M

2. Salt and drain

   Place the diced cucumber in a bowl, sprinkle with the ½ teaspoon of salt, and toss. Let it sit for 5 minutes to draw out excess moisture.

   Time: PT5M

3. Pat dry

   After 5 minutes, spread the cucumber on paper towels and pat dry to remove released water.

   Time: PT2M

4. Combine yogurt and flavorings

   In a mixing bowl, add the Greek yogurt, chopped mint, chopped dill, lemon zest, lemon juice, and a pinch of salt. Stir until smooth.

   Time: PT3M

5. Fold in cucumber

   Gently fold the dried cucumber cubes into the yogurt mixture until evenly distributed.

   Time: PT2M

6. Rest and serve

   Let the dip rest for 5 minutes at room temperature or chill briefly in the refrigerator. Serve with pita, flatbread, or fresh vegetables.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

4 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g