Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cool, thick Greek yogurt with grated cucumber, garlic and dill, finished with a swirl of olive oil.
Side dish. Good with grilled lamb, chicken souvlaki or pork chops. Find a main
Equipment: Grater, sieve, mixing bowl
Measures and names
Ingredients
- 1/2 cucumber, coarsely grated
- 300 g full-fat Greek yogurt
- 1 garlic clove, crushed
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Salt and black pepper
Method
- Put the grated cucumber in a sieve, sprinkle with a pinch of salt and leave for 5 minutes, then squeeze out as much liquid as possible with your hands.
- Mix the cucumber into the yogurt with the garlic, dill and lemon juice. Season with salt and pepper to taste.
- Spoon into a bowl, drizzle with the olive oil and chill until ready to serve.
Swaps and tips
Squeeze the cucumber well or the tzatziki will turn watery. It keeps for 3 days in the fridge and the garlic gets stronger over time.
Easy variations
- Use fresh mint instead of dill
- Add a pinch of ground cumin
- Stir in a little grated lemon zest
- Top with a few chopped walnuts
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 3 g | 0 g | 7 g | 90 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
