Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.
Tzatziki is refreshing and takes just minutes to make.
I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.
For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.
Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.
It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.
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Greek Tzatziki (THM FP)
Credit: Erin Murray, My Fling with Food
– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper
- Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
- Store in the fridge for up to 1 week.