Greek Tzatziki

Greek Tzatziki

118
LeeleeCooks 4

"This cool Greek dip only gets better with time!"

Ingredients 8 h 20 m {{adjustedServings}} servings 22 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
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Reviews 118

  1. 167 Ratings

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JOHNN11102
8/27/2007

PLEASE do yourself a favor and convert the "1 Tablespoon salt" to about half that or less. Same with the pepper. The recipe is completely inedible with that much salt.

LISAANDRE
8/4/2007

Yummy! One tip: if you use Greek yogurt you don't have to drain first. It is available in almost every supermarket near the regular yogurt.

GREEKGIRL
2/18/2009

This is so good! To make it creamier, I put the yogurt in a strainer lined with a paper towel (or coffee filter) to get rid of some of the whey for about an hour or two. I substitute balsamic vinegar for the lemon juice and zest. Use the large side of the grater for the cucumber or you will get a wet mush. I will use the whole cucumber. We always serve this with pork tenderloin or on our lamb burgers. It lasts several days. Efharisto(thank you)