Greece • Dip
Tzatziki
Thick yogurt with cucumber, garlic, dill and lemon.
Prep20 min
Cook0 min
Servings6
BestFoodBook
Method
- 01
Step 1
Grate cucumber, toss with salt and leave in a sieve for 10 minutes.
- 02
Step 2
Squeeze cucumber firmly in a clean towel to remove excess water.
- 03
Step 3
Mix yogurt, garlic, oil and lemon juice.
- 04
Step 4
Fold in cucumber and dill.
- 05
Step 5
Refrigerate for 30 minutes before serving; keep chilled.
Nutrition
91.4kcalCalories
5.6gProtein
4.3gCarbohydrate
6gFat
Estimated per 1 of 6 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Greek yogurt assumed plain whole-milk; cucumber=250 g before squeezing; all 20 ml olive oil=18 g included. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested