Tzatziki With Dill

5 from 3 votes

Make this easy tzatziki with dill recipe in just 5 minutes for a bright and refreshing dip you can enjoy as a healthy snack with raw veggies.

Servings cups

Prep Time 5

Total Time 5

Equipment

Food processor

Ingredients

½ medium cucumber
¾ cup plain Greek yogurt 5% milkfat
2 teaspoons minced garlic
2 teaspoons fresh dill minced
½ teaspoon sea salt

US Customary - Metric

Instructions

First, slice the cucumber into chunks and add them to a food processor. Pulse a few times until the cucumber is roughly chopped into small pieces.
Transfer the cucumber and juices to a mixing bowl. Add Greek yogurt, garlic, dill, and sea salt and stir until well combined.
Serve fresh or store in the refrigerator in an airtight container for up to 5 days.

Notes

Greek yogurt: We prefer our tzatziki to have a thicker, creamier consistency, so we like using Fage 5% milkfat Greek yogurt. Experiment with different brands to see what texture you like best.

Processing the cucumber: Try to avoid over-processing the cucumber - you want to end up with small chunks that you can actually see and taste the texture of in the tzatziki. If you process it too much, the excess liquid will make your tzatziki a bit watered down. Also - leave the skin on! It'll help the chunks of cucumber stay together, and that's where most of the nutrients are.

Serving suggestions: You can serve tzatziki as a dip or use it as a sauce in any number of dishes. We love adding a few tablespoons to our Mediterranean veggie and rice bowls or pita pockets. Tzatziki also goes great alongside a dish of Mediterranean chicken or in a gyro. Or, serve it as a dip with raw veggies or pita crackers. Check out our blog post above for more suggestions.

Author: Nicole Langdon

Calories: 100kcal

Course: Appetizer, Dip, Ingredient, Snack

Cuisine: Mediterranean

Keyword: cucumber, fine sea salt, fresh dill, garlic, greek yogurt, healthy, party appetizer, party snack

Nutrition