How-To Make Tzaziki

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.

Grate half of an English cucumber on a grater using the large holes.

Rinse the cucumber thoroughly, as the whole thing will be used, skin and all.

Scoop the grated cucumber into a fine mesh strainer over a small bowl.

Push down gently on the cucumber to squish out as much water as possible.

Transfer the partially drained cucumber onto a clean dish towel and ring it out a few more times to remove excess liquid.

Place the drained cucumber into a small bowl.

Add 1 cup of plain non-fat Greek yogurt to the bowl.

Add 1 clove of minced garlic, 2 tablespoons of fresh chopped dill, 1 tablespoon of fresh squeezed lemon juice, and 1/2 teaspoon of lemon zest to the bowl.

Stir all the ingredients together until well combined.

Let the tzatziki sit in the fridge for about 30 minutes to 1 hour for better flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens