Homemade Tzatziki | Monday Meal Series

Greek yogurt

🥗Healthier: strained cottage cheese

💰Cheaper: regular yogurt

Strained cottage cheese offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being cost-effective.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is a convenient alternative, while parsley adds freshness.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, and vinegar is often more affordable.

Cut off the ends of the cucumber and peel it.

Grate the cucumber using a normal grater.

Place the grated cucumber in a bowl and salt it generously.

Let the salted cucumber sit aside for about five minutes to draw out moisture.

In a separate bowl, add 2 cups of full fat Greek yogurt.

Add 1 tablespoon of dill and 1 tablespoon of mint (if using) to the yogurt.

Add 2 tablespoons of lemon juice to the yogurt mixture and stir well.

Prepare the garlic by placing 1 clove and 2 tablespoons of extra virgin olive oil into a blender.

Blend the garlic and oil for about a minute until the garlic is finely minced.

Add the minced garlic and oil mixture to the yogurt and stir to combine.

Drain the water from the cucumber by placing it in a clean tea towel and squeezing out the moisture.

Add the drained cucumber to the yogurt mixture and stir until well combined.

Chill the tzatziki in the fridge until ready to serve.

Serve the tzatziki in a bowl garnished with dill, alongside fresh vegetables and pita bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens