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.
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.
