Snack · 10 min · mediterranean

Tzatziki and Veggie Cups

Greek yogurt does the heavy lifting here, with cucumber rounding it out. A Mediterranean snack that takes 10 minutes, start to finish. The macros do the talking: 21g protein, 25g carbs, and 1g fat in every 185-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Greek yogurt
• 1/3 Cucumber
• 1 tbsp Dill
• 1 tsp Lemon juice
• 1 cup Carrot sticks

Steps

1. Grate 1/3 of a cucumber on the large holes of a box grater into a clean kitchen towel.
2. Gather the towel corners and wring the cucumber over the sink, twisting firmly until no more drips come out — this is what keeps the tzatziki thick instead of watery.
3. Spoon the Greek yogurt into a medium mixing bowl and fold in the squeezed cucumber with a spatula.
4. Stir in the dill and lemon juice, then season with salt and pepper; taste and add another squeeze of lemon if it tastes flat.
5. Spoon the tzatziki into 2 small cups or ramekins and stand the carrot sticks upright in the cups like dippers.
6. Serve immediately, or chill the tzatziki up to 3 days and give it a quick stir before scooping into cups.

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