That’s SO Jenn’s Tzatziki (Cucumber Yogurt Sauce)



Greek yogurt has become a staple for so many, with its high protein health benefits and all-natural properties we love. However, after having bowl after bowl with fruit and granola, sometimes the plain, tart stuff needs a face lift.

Of course, you can make my roasted red pepper baked chicken, but another wonderful alternative

is this tangy cucumber, garlic and dill based mixture, often referred to as tzatziki. You’ll probably recognize it from Greek fare–often served with Gyros or as a lovely dip with pita wedges. Indian cuisine offers their own version of this, known as raita, to cut the heat on some of their more fiery dishes.

If you have little ones at home, they’ll love dunking their veggies into it (and you’ll feel better having them enjoy this rather than highly processed ranch!). You can also drizzle it over greens as a salad dressing, slather it over salmon, serve next to grilled kabobs or dollap over spicy lentil soup. What is your favorite way to enjoy it?


Makes 1 cup

1/2 cup plain Greek yogurt (nonfat is a great option!)

3 mini cucumbers

2-3 teaspoons fresh or freeze dried dill

2-3 teaspoons fresh lemon juice

1 clove garlic

A few pinches kosher salt to taste

A few pinches pepper to taste


Place Greek yogurt into the bowl of your food processor.


Add cucumbers. Don’t ask why I chopped them before throwing them into the food processor. Force of habit I guess!



Add garlic.


Sprinkle in dill.


Pour in lemon juice.


Blend until smooth.


Season with salt and pepper.


Cover and refrigerate for at least an hour before serving.


Eat and enjoy in a variety of ways!


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