Watch how I make this creamy tzatziki in 5 minutes 👆
Thick, cooling, herby, quiet luxury dip energy — but secretly stacked with protein.
How I use it:
As a dip alongside warm pita, flatbread, and fresh crudités
Spooned generously over falafel wraps or grain bowls
Alongside grilled chicken, lamb, or fish
As a spread inside sandwiches and wraps
Dolloped over roasted vegetables, especially beets and carrots
On a mezze plate with hummus, olives, and warm bread
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Tzatziki
Thick, cooling, herby, quiet luxury dip energy — but secretly stacked with protein.
Prep time
5 min
Total time
5 min
Serves
1 cup
Equipment
Grater
Ingredients
- 1 cup (250g) plain skyr (or thick Greek yogurt)
- ½ cup (75–100g) grated cucumber (about ½ large), squeezed
- 1 tbsp extra virgin olive oil
- 1-2 tbsp lemon juice
- 1 small garlic clove, finely grated
- 1 tbsp chopped fresh dill
- ½ tsp salt (or to taste)
Preparation
- Step 1Grate cucumber and squeeze out as much liquid as possible.
- Step 2Stir everything together.
- Step 3Chill in the fridge
- Step 4Make it your own:
Add chopped fresh mint