Easy Tzatziki
Updated Apr 12, 2025
I’ve been working on increasing the protein in my diet, and this Easy Tzatziki has become a go-to for adding protein to my snacks and meals.
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I’ve been working on increasing the protein in my diet, and this Easy Tzatziki has become a go-to for adding protein to my snacks and meals.
A staple in Greek and Turkish meals, Tzatziki is used as a dip or sauce and packs a ton of protein thanks to the yogurt base.
You can serve this in a pita sandwich, with a filet of grilled salmon or with roasted veggies. Really, it can go with just about anything, as you can see I served it here with fresh veggies, gluten-free crackers and some meatless meatballs I had in the freezer from IKEA.
Easy Tzatziki
I’ve been working on increasing the protein in my diet, and this Easy Tzatziki has become a go-to for adding protein to my snacks and meals.
Ingredients
- 1 English cucumber, striped
- 3 cloves garlic, minced or grated
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ large lemon, juiced
- ½ cup chopped dill
- 2 tablespoons chopped mint
- 2 cups Greek yogurt
Instructions
- Using the large holes of a box grater, shred the English cucumber. Add the shreds to a cheese cloth or doubled-up paper towel. Twist to squeeze out as much water as possible. Let sit for 5 minutes, and squeeze again to release more liquid.
- Meanwhile, add minced garlic, olive oil, salt, pepper and lemon juice to a large bowl. Whisk together to combine. Fold in chopped dill, mint and cucumber shreds. Stir in Greek yogurt, cover and refrigerate for an hour up to overnight before serving.
- Serve with fresh veggies, pita crackers or meatballs/meatless veggie balls. Store leftovers in the refrigerator for up to 3 days.
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