Greek Yogurt Dip & Cucumber Sauce (Tzatziki)

Name: Greek Yogurt Dip & Cucumber Sauce (Tzatziki)
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2 medium cloves garlic¼ teaspoon salt; plus more to taste1 medium cucumber1 cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt1 tablespoon fresh lemon juice1 tablespoon flavorful extra virgin olive oil1 tablespoon finely chopped fresh dill½ teaspoon ground black pepper

– Makes about 1½ cups (¼ cup per serving) –

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Greek Yogurt Dip & Cucumber Sauce (Tzatziki)

Looking to spice up a dish with a creamy, flavorful dip? Our Greek yogurt sauce is the perfect recipe whether you want to top off a dish with Mediterranean flavors or make a stand-alone dipping sauce that everyone will love. This delicious dip features our Cabot Greek Yogurt and fresh cucumbers for a healthy topping that works great with grilled kabobs, lamb, falafels or Gyros. Or put the sauce in a bowl, slice up some fresh pita, and watch it fly off the plate. Once the crowd has cleared, be sure to let us know how you enjoyed the dish or to share any tips on how to put an original variation on this cucumber yogurt sauce. Also check out our Greek Yogurt Substitution Guide and all the great benefits you receive by eating Greek Yogurt.

Greek-yogurt sauce has long been a favorite for Mediterranean food-lovers, and we are excited to share our recipe with you. The 2 cloves of garlic mix with the tablespoon of chopped dill to add tangy spice that perfectly complements the richness of our Greek Yogurt. The lemon juice and olive oil will add a bit of zesty flair. When all these spices are combined with the crunchy goodness of a fresh cucumber, it creates an intricate flavor that you’ll fall in love with. Our cucumber yogurt dip tastes so good, you’ll feel like you’re on an exotic Greek isle.

Don’t miss out on this dish! Our commitment to quality shines through in all of our award-winning dairy products. That quality makes all the difference when whipping up a tasty dish, and you’ll see the results in the smiles of everyone who tries the Greek-yogurt sauce. Don’t forget to leave us a review and rate the dish. We would love for you to share your thoughts and any tips or tricks for making the sauce extra delicious!

Ingredients

2 medium cloves garlic
¼ teaspoon salt, plus more to taste
1 medium cucumber
1 cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
1 tablespoon fresh lemon juice
1 tablespoon flavorful extra virgin olive oil
1 tablespoon finely chopped fresh dill
½ teaspoon ground black pepper

Directions

PEEL garlic and chop coarsely. Sprinkle with ¼ teaspoon salt and mash into puree with blade of knife held sideways. Scrape into medium bowl.

REMOVE ends from cucumber and peel. Cut in half lengthwise; scrape out and discard seeds. Coarsely grate cucumber flesh or mince finely with knife.

WORKING over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible; discard juice and add squeezed flesh to bowl with garlic.

ADD yogurt, lemon juice, olive oil, dill and pepper, stirring together well.

COVER and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed. Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables.

Lowfat Plain Greek Yogurt

Plain Greek Yogurt

Calories: 58

% Daily Value

Total Fat: 3.5g

Saturated Fat: 1g

Sodium: 124mg

Carbohydrates: 3g

Dietary Fiber: 0.5g

November 6, 2016

excellent, delicious!

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October 29, 2016

Just amazing! Had it at Mythos in South Africa & started looking for the recipe.

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September 6, 2016

My kids and I turned the making of this into a group effort and the dip was a crowd pleaser.

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February 16, 2016

Really good!!!

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Minimito

November 7, 2015

Excellent appetizer. My guest loved it! I added 1/2 tsp more salt couldn’t get dill so had to skip it but as is made it very inviting for kids 🙂 They could’t have enough.

Minimito

Gail

July 21, 2015

This dip is amazing! Great to take to the office and share!

Gail

Trish Cooper

June 9, 2015

excellent recipe!!!!!

Trish Cooper

Holly

July 26, 2013

Great use of cucumbers! Even one of our families ‘reserved’ eaters liked it! However if you’re unable to refrigerate for a few hours prior to serving you’ll want to ease up on three ingredients: 1) fresh dill – use 1/2 TBSP; 2) lemon juice – use roughly 3/4 tsp no more tho’; and 3) garlic cloves – just use 1 good sized clove.

Holly