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Cucumber and Yogurt Dip {Tzatziki}

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Today we have the Cucumber and Yogurt Dip {Tzatziki} that I used with the Lamb and Vegetable Kabobs. This is the same sauce that you would use with gyros. Oh what I wouldn’t do for a good gyro! Iowa is not exactly known for it’s foreign cuisine. We had a Greek restaurant here in town called “The Greek Place”, but it closed last year…..

Cucumber and Yogurt Tzatziki Sauce | cookingwithcurls.com

How to make Cucumber and Yogurt Dip {Tzatziki}:

I just grated it with my box grater…..

Tzatziki cookingwithcurls.com

and drained it in a strainer to remove all of the moisture…..

Cumcumber Yogurt Dip Tzatziki cookingwithcurls.com

Place yogurt, garlic, cucumber, lemon juice, olive oil and chopped dill in a bowl. Mix to combine and chill for at least 2 hours before serving.

Sprinkle with additional dill to garnish and serve with pita bread

It was so simple to make. Because I used “real” Greek yogurt, it is also virtually lactose free…..so I can eat it! Here it is on pita bread with the Lamb and Vegetable Kabobs and a side of Tomato Pilaf…..

Greek marinated Lamb and Vegetable Kabobs, grilled to perfection with green peppers, zucchini, and pearl onions...served in heated pita with Tzatziki! cookingwithcurls.com

My new favorite way to use Tzatziki…Chicken Shawarma!

The amazing flavors in this Instant Pot Chicken Shawarma will keep you coming back for more! © COOKING WITH CURLS

Enjoy!!

Cucumber and Yogurt Tzatziki Sauce | cookingwithcurls.com

Cucumber and Yogurt Dip {Tzatziki}

Cucumber and Yogurt Dip {Tzatziki} an easy, creamy dip made from Greek yogurt, cucumber, and fresh dill!
5 from 1 vote
Print Rate
Course: Appetizer, Condiment
Cuisine: Greek
Keyword: greek, yogurt, recipe, dill, dip, condiment, cucumber
Total Time: 15 minutes
Servings: 4 Servings
Calories: 104kcal
Author: Lisa Johnson

Ingredients

  • ½ cup cucumber grated and drained
  • 1 ¼ cups Greek yogurt I used Fage
  • 2 large cloves fresh garlic pressed
  • 2 Tablespoons lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh dill (chopped)
  • ½ teaspoon sea salt
  • pita bread to serve

Instructions

  • Peel and then grate the cucumber. Squeeze to remove as much liquid as possible. I placed it in a strainer to allow even more liquid to drain.
  • Place yogurt, garlic, cucumber, lemon juice, olive oil, salt and chopped dill in a bowl. Mix to combine and chill for at least 2 hours before serving.
  • Sprinkle with additional dill for garnish and serve with pita bread.

Nutrition

Calories: 104kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 314mg | Potassium: 110mg | Sugar: 2g | Vitamin C: 3.9mg | Calcium: 71mg

 

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7 Comments

  1. Hi Lisa,
    I just love your Cucumber and Yogurt Dip, it is a great dip for summer dishes. It is so much fun cooking with you on Foods of The World here in Greece.
    Miz Helen

  2. Oh yum! Cucumber yogurt dip is one of my favorite dips!
    Another great recipe! I would love for you to share this sweet creation over at my link party Making Memories Mondays going on now! 🙂
    Cathy

  3. Taziki dip is one of my favorites! I’m so glad I found this easy to assemble recipe! I will be making this soon! I found your post through Totally Terrific Tuesday. Thanks for posting!

  4. I love tzatziki sauce! We have a Greek place in our local mall and they serve these amazing gyros with tatziki. Now I can try to make this at home! Thanks for sharing, I would if you shared tonight at Throw Back Thursdays!

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