I LOVE making fresh tzatziki in the summer time! It is SO easy to make at home and so much better than what you can get in the store. I opt to not put garlic in mine because I have weird garlic dairy issues. It is still delish :). Added bonus? If you are doing 21 Day Fix or Ultimate Portion fix, this only counts toward your red and green containers! The beauty of Greek Yogurt is that it counts as a protein!
For an extra cheesy twist, feel free to add 1/2 cup of feta to this as well. It makes it even more “Greek” and gives you a greater punch!
I am constantly squeezing lemons and limes. If I try to do it alone, I get seeds in everything which = gross. I always use these guy instead: OXO Citrus Squeezer.Print
I LOVE making fresh tzatziki in the summer time! It is SO easy to make at home and so much better than what you can get in the store. I opt to not put garlic in mine because I have weird garlic dairy issues. It is still delish :).
- 1 1/2 cups of Greek yogurt
- 1 cucumber, peeled
- 1/4 cup of fresh chopped dill
- 1 lemon (you will use the zest and the juice)
- Put greek yogurt into a medium bowl (same bowl you will serve from).
- Peel cucumber. Cut in half. Grate each half on a coarse grater. Transfer cucumber gratings into a fine mesh colander and squeeze out all of the excess water. You can also put in a cheese cloth and squeeze like crazy. Get the cucumber gratings as dry as you can.
- Add cucumber to the yogurt. Add in your 1/4 cup of dill.
- Zest your lemon over the bowl. Make sure not to over-zest, just get the bright yellow in there.
- Cut your zested lemon in half. Squeeze the juice from your lemon into your bowl. If you have a very juicy lemon, 1/2 is fine. If your lemon is on the dry side, use both halves.
- Stir and voila! I like to serve as a dip or with Greek Lamb Burgers, Greek Chicken Tacos, etc.