Life has been so crazy lately! The last few weeks have involved travel to Dallas, San Diego, Chicago, Los Angeles and I’ve also had friend visit Austin. It has been so much fun, but sorry that I haven’t been able to post much!
Plus, I just started my new job (yay! Tell you more later) and this learning curve is STEEP. I’m trying to wrap my head around it all… I’ll get there eventually. But now I’m back and have one of my favorite dips for you… tzatziki!
I claim that Mediterranean food is one of my favorite types of food, and I’m pretty sure it’s because of the apps full of fresh hummus and tzatziki. I haven’t mastered my hummus recipe, but this tzatziki recipe is pretty darn good.
It is made with low-fat Greek yogurt, so it is full of protein. This dip is vegetarian, gluten-free, low-fat, high in protein, and good on everything.
I love to smother my sandwiches in it, and dip anything and everything in it. I went to the market, bought lots of veggies, and pre-chopped them, so I could have an easy and healthy grab snack. 
My grab snack is typically dry-roasted almonds, which is healthy, but probably not in the quantities that I eat it. I could eat an entire bag in one sitting! Those darn things… so freaking good.
Anyway, this tzatziki is healthy and so good on everything. Give it a try and make a big batch for the Sunday football party!
Greek Yogurt Tzatziki
by
Prep Time: 20 minutes
Ingredients (4 cups)
- 3 cups Greek Yogurt (low-fat)
- 2 garlic cloves
- 2 cucumbers, diced (I used the whole thing, but you can peel and de-seed if you’re not lazy like me!)
- 1 tsp salt
- 1.5 T dill
- 3 T. lemon juice
Instructions
Dice cucumbers and place in a bowl with a dash of salt (this will help absorb some water). Let them sit for 20-30 minutes
In a food processor, combine the chopped garlic, cucumbers, dill and lemon juice.
Process until cucumbers are chopped (will be slightly mushy).
Stir cucumber mixture into the yogurt.
Place in refrigerator overnight (or for 2-3 hours) to let the flavors combine!
8 Comments
devon
October 7, 2013 at 12:22 pmthis looks awesome! I am making some this week!! Good luck with your new job
thefreshfind@gmail.com
October 7, 2013 at 1:32 pmThank you so much Devon! Definitely let me know how it turns out!
devon
October 9, 2013 at 11:44 amSo, I made this last night. The flavor was delicious; my only problem is that it is too watery.
I pre-cut the cucumbers and added the salt and let them sit to extract their moisture. After putting the mixture in the food processor I noticed it was really watery but I figured it would evaporate overnight. I tried it this morning and it was still too watery. Next time I make this I am going to strain the liquid out before adding it to the yogurt. Other than that, it was perfect!
thefreshfind@gmail.com
October 9, 2013 at 2:32 pmThis just made me so happy! I’m so glad you tried it. Cucumbers have A LOT of water, it’s quite incredible. Make sure you let them sit with salt for awhile, and it’s a great idea to drain too. I should try that. Glad it worked out, besides that!
Hannah
October 11, 2013 at 1:35 pmthis looks delicious, but i’m feeling lazy, will you come make it for me :-D?
thefreshfind@gmail.com
October 11, 2013 at 4:11 pmIt would be an honor :)
devon
October 14, 2013 at 9:47 amI made this again….it turned out much better!
I used a different blade in the food processor…chopped it up much finer; resembled pesto. I drained the excess liquid before adding it to the yogurt and added a spoonful of sour cream. It was phenomenal..even my boyfriend couldn’t get enough! Yay ~ thanks for the yummy recipe. I will be making this often.
thefreshfind@gmail.com
October 15, 2013 at 10:26 amDevon I am SO happy to hear that!!!! Glad you enjoyed! Please keep reading and commenting, it makes me so happy :) I’ll try out your way next time!