Snack · 15 min · greek

Tzatziki

If you like full-fat greek yogurt, you’ll love this Greek snack — 15 minutes from craving to table. The macros do the talking: 9g protein, 6g carbs, and 5g fat in every 105-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Full-fat Greek yogurt
• 1 large English cucumber
• 2 cloves Garlic
• 2 tbsp Extra-virgin olive oil
• 2 tbsp Fresh dill
• 1 tbsp Lemon juice
• 1 tsp Salt

Steps

1. Grate the cucumber on the coarse side of the box grater, salt it, and rest 10 minutes — then squeeze it dry in a clean towel. Cucumber is mostly water, and dry cucumber is the difference between thick tzatziki and a sad puddle.
2. Mash the garlic with a pinch of salt into a smooth paste; a paste disappears into the yogurt while minced bits stay harsh and raw.
3. Fold the garlic paste, cucumber, dill, and lemon juice into the yogurt. Use full-fat yogurt only — low-fat versions weep and split.
4. Drizzle in the olive oil and stir once or twice; a ribbon of green-gold oil on top is the signature look. Chill at least 30 minutes so the garlic mellows into the yogurt instead of shouting over it.
5. Serve cold with an extra thread of olive oil and a pinch of dill. It keeps 3 days refrigerated and improves on day two.

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