I’m continuously amazed at how the simplest of ingredients can turn into something extraordinary. The key, in my opinion, is starting with quality ingredients.
This Tzatziki dip is the perfect example of what I’m talking about. Tzatziki sauce is a Greek condiment frequently served with gyro or kabobs. The yogurt based sauce, in my opinion, has the perfect balance of tang from the yogurt and lemon and crunchy freshness from the diced cucumber.
The key to making sure the dip isn’t too runny, is to strain the yogurt. Even though greek yogurt is pretty thick, you’ll be surprised at how much liquid is extracted. It’s simple to do. I used some cheesecloth that I lined a small sieve with and let the yogurt sit over night.
I used a zero fat greek yogurt but any fat percent will do. I added some diced and peeled english cucumber, a clove of minced garlic and some fresh dill and lemon zest. Finished with a pinch of salt and pepper, this dip is guilt free and is surprisingly filling because of the high protein in the yogurt.
This dip is great served with pita chips as I’ve done here or with sliced bell pepper for an appetizer or with any type of grilled meat. It’s perfect for the warmer weather! So fire up the grill, have some friends over and serve this dip. It won’t disappoint!
Other dip recipes you might enjoy:
Worlds Best Tzatziki Sauce, from Kalyn’s Kitchen
Caramelized Onion Dip, from Mountain Mama Cooks
Creamy Avocado Yogurt Dip, from Two Peas and Their Pod
Roasted Eggplant and Yogurt Dip, from Chocolate and Zucchini
Cucumber-Yogurt Dip with Dill & Lemon
- 1 cup greek yogurt, strained over night
- 1 cup diced & peeled english cucumber
- 1 clove garlic, minced
- 1 tablespoon fresh dill, minced
- 2 teaspoons lemon juice
- pinch kosher salt and fresh black pepper
Remove the strained yogurt from the cheesecloth and place into small bowl. Add cucumber, garlic, dill and lemon juice. Stir to combine and season with salt and pepper. Serve with pita chips, fresh cut vegetables or any type of grilled meat or fish.