Homemade Tzatziki (Greek Yogurt Cucumber Dip) 🥒
Refreshing, creamy, and full of Mediterranean flavor—tzatziki is one of those timeless dips that makes everything taste brighter. Whether you’re scooping it with veggies, spooning it over grilled protein, or layering it into wraps, this yogurt-cucumber sauce adds a cool, tangy kick.
It’s also surprisingly easy to make at home—and once you do, you might not go back to store-bought.
🌿 What is Tzatziki?
Tzatziki (pronounced tsaht-ZEE-kee) is a Greek yogurt-based dip or sauce made with cucumber, garlic, olive oil, and herbs. It’s traditionally served cold and pairs beautifully with grilled meats like chicken, lamb, or beef, as well as with pita, falafel, or even roasted vegetables.
It’s naturally low in carbs, high in protein (thanks to the Greek yogurt), and packed with flavor. Perfect for fueling your Life’ing without weighing you down.
✨ Ingredients
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1 cup Greek yogurt (full-fat or 2% works best)
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½ English cucumber, grated
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1 clove garlic, finely minced or grated 🧄
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1 tablespoon extra virgin olive oil
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1 tablespoon fresh lemon juice 🍋
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1 tablespoon chopped fresh dill (or mint, if preferred) 🌿
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Salt and freshly ground black pepper, to taste 🧂
🥣 Instructions
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Prep the cucumber:
Grate the cucumber using a box grater. Place in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This keeps your tzatziki from getting watery. -
Mix it all together:
In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and dill. Stir well until everything is fully combined. -
Season and chill:
Add salt and pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld. The longer it sits, the better it gets. -
Serve:
Spoon into a bowl, drizzle with a little olive oil, and garnish with a sprig of dill or a few cucumber slices if you’re feeling fancy.
🍽️ Ways to Use Tzatziki
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As a dip for raw veggies, pita, or crackers
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On grilled chicken or lamb
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Dolloped on salmon, shrimp, or grain bowls
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Inside wraps, gyros, or lettuce cups
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As a creamy topping for roasted potatoes or zucchini
Tip:
Make a double batch and store it in the fridge for up to 4 days—it only gets better with time. Great for post-workout protein, lunch prep, or dressing up leftovers without overthinking it.
