Greek Tzatziki

Greek Tzatziki

109 Reviews 7 Pics
  • Prep

    20 m
  • Ready In

    8 h 20 m
LeeleeCooks
Recipe by  LeeleeCooks

“This cool Greek dip only gets better with time!”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

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Directions

  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 (109)

Rate This Recipe
JOHNN11102
98

JOHNN11102

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
97

LISAANDRE

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
80

GREEKGIRL

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)

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 22 cal
  • 1%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 1.9 g
  • < 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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