I am always looking for different ways to get more vegetables into my diet. I have been making a lot of nourish bowls/buddha bowls and green smoothies lately but I need to change it up a bit. I love Tzatziki dip and so this recipe is my take on it. Having a good vegetable dip really helps me enjoy eating raw veggies and although my kids don’t love eating their vegetables, they think it is really fun to dip them in this Tzatziki. I think they actually end up dipping and then liking the dip off the carrots but eventually they will figure it out.
I have made this with fresh dill as well as dill weed and they both taste good. The fresh dill tastes better but if that isn’t available, it will always work with dill weed. I also use fresh lemon juice. I really prefer that over the bottled stuff you keep in the fridge. I like using Greek yogurt as a base for this dip because it contains calcium, vitamin B-12 and magnesium. It also contains beneficial bacteria and can function as probiotic. The dip with the vegetables is so nutritious and one of my favorite snacks. I have listed some vegetables we like eating with it below. It also works great for Gyros and other Middle Eastern and Greek-type foods.
GREEK YOGURT TZATZIKI DIP
makes 1 1/2 cups
- 1 cup plain Greek yogurt
- 2 garlic cloves, minced
- 1 medium cucumber, seeded
- 1 tbsp juice from lemon
- 1/2 tbsp extra-virgin olive oil
- 1/2 tsp Kosher salt
- 1 tbsp fresh dill, chopped (or 1 tsp dill weed)
Optional sides for dipping
- roasted asparagus
- carrots, cut into matchsticks
- sugar snap peas
- sweet peppers
- cherry tomatoes
- cucumber, cut into matchsticks
- whole grain pita chips
Peel garlic cloves and mince. Cut off ends of cucumber and peel. Cut cucumber in half lengthwise and remove seeds. Grate cucumber flesh and put into a wire or mesh colander to strain water. Sprinkle salt over cucumber and allow to sit for about 10 minutes. With your hands, squeeze the cucumber to remove excess water.
Place the fresh dill leaves on a cutting board and separate soft, feathery sections from the thick, woody stems and remove woody stems. Finely chop dill and add set aside.
In a small bowl add yogurt, minced garlic, cucumber, lemon juice, olive oil, salt and dill. Mix until ingredients are incorporated and dip is creamy. Serve with vegetables or whole grain pita chips.