Tzatziki (Greek Cucumber Yogurt Dip)

Ingredients

• 2 medium Cucumber (seeded and sliced lengthwise)
• 1 tablespoon Kosher salt (for drawing out water)
• 1 cup Greek yogurt (full‑fat) (plain, unsweetened)
• 2 large Garlic cloves (minced)
• 2 tablespoons Fresh mint leaves (finely chopped)
• 2 tablespoons Fresh parsley (finely chopped)
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 tablespoon Olive oil (extra‑virgin)
• ¼ teaspoon Black pepper (freshly ground, optional)

Instructions

1. Salt the cucumbers

   Slice the cucumbers lengthwise, sprinkle with 1 tablespoon kosher salt, toss to coat, and let sit on a plate.

   Time: PT5M

2. Rinse and squeeze

   After 20 minutes, rinse the cucumbers under cold water, then pat dry with paper towels and squeeze out remaining moisture using a cheesecloth or clean kitchen towel.

   Time: PT5M

3. Prepare aromatics

   Finely mince the garlic and chop the mint and parsley.

   Time: PT5M

4. Mix the base

   In a mixing bowl combine the Greek yogurt, minced garlic, chopped mint, chopped parsley, lemon juice, ¼ teaspoon black pepper, and 1 tablespoon olive oil. Stir until smooth.

   Time: PT5M

5. Fold in cucumbers

   Add the squeezed cucumber strips to the yogurt mixture and gently fold until evenly distributed.

   Time: PT2M

6. Chill

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.

   Time: PT30M

7. Serve

   Give the dip a quick stir, drizzle a little extra olive oil on top, and serve with pita bread, fresh veggies, or as a sauce for grilled meats.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

4 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g