Probiotic tzatziki is delicious Greek dip that is so quick and easy to make, you’ll never buy it again! It is a creamy, yogurt based dip that can be made with regular yogurt for a pourable dressing or sauce. Greek yogurt or kefir cheese to make a thick dip.
Serving Tzatziki
Probiotic tzatziki is perfect for a Mediterranean-inspired meal. It has a bright, fresh flavour that compliments starchy foods. Here’s some dishes that are perfect for tzatziki:
- Tzatziki is perfect in a sandwich or wrap, particularly if you are serving falafels, gyros or shawarma.
- Serve tzatziki and hummus as dips for vegetables and pitas.
- Serve it as a sauce for a simple bowl of rice.
- It makes a creamy and probiotic salad dressing that is similar to ranch dressing.
Easy Probiotic Tzatziki
Tzatziki is a creamy dip that is perfect for with vegetables or pita. It can be used as a salad dressing or a sauce for rice.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 cups 1x
- Category: Dips
- Cuisine: Greek
Scale
Ingredients
- 1 cup yogurt (see notes)
- 1/2 English cucumber peeled (enough for about 1 cup diced)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, finely minced
- 1 tbsp dill, chopped
- 1 tbsp mint, chopped
- 1/2 tsp salt
Instructions
- Peel the cucumber. Slice it in half and remove the seeds. Finely dice the cucumber. You want about 1 cup of diced cucumber.
- Mix the cucumber with all of the ingredients together.
- Leave the flavours to mingle for at least 30 minutes before serving.
- Tzatziki will last in the fridge for about 1 week.
Notes
- The thickness of the yogurt will change the consistency of the tzatziki. If you want a thin sauce or dressing, use regular yogurt. For a thick dip use Greek yogurt or kefir cheese.
- For a diary-free tzatziki use thick coconut yogurt or cashew yogurt.
- The raw garlic can be too strong for some palettes. It can be replaced with 1/4 tsp of garlic powder. To keep this probiotic, I recommend using a sulfite free brand
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.Keywords: Turkish, Mediterranean, keto, gluten free, summer, spring, falafel, gyro, 15 minutes or less
Ruth
October 3, 2018 at 3:19 amMade this tonight using fermented coconut yoghurt. Kids and I loved it with our chicken Koftas.
Emillie
October 3, 2018 at 6:53 amGreat! I hadn’t thought of coconut yogurt before. Sounds yum.