Ingredients
Ingredients
- 3/4 cup shredded zucchini (about 1 medium zucchini, grated and squeezed of moisture)
- 1 cup plain Greek yogurt
- 1 garlic clove, minced or grated
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1 tbsp fresh dill, chopped
- Black pepper, to taste
- Extra virgin olive oil, for drizzling
- Flaky sea salt, for garnish
Instructions
- Combine Ingredients: In a small bowl, mix together the shredded zucchini, Greek yogurt, chopped dill, minced garlic, lemon juice, sea salt, and black pepper. Stir well until all ingredients are thoroughly incorporated.
- Season and Chill: Taste the mixture and adjust the seasoning if necessary. Once satisfied, cover the bowl and chill the tzatziki in the refrigerator for 20 minutes to let the flavors meld.
- Serve: When ready to serve, drizzle the tzatziki with high-quality extra virgin olive oil and sprinkle with flaky sea salt for an added burst of flavor and texture.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini to avoid a watery dip.
- Fresh dill is recommended for the best flavor, but dried dill can be used in a pinch (reduce quantity accordingly).
- This dip can be served with pita bread, fresh vegetables, grilled meats, or used as a sauce for wraps and sandwiches.
- For a thicker consistency, strain the Greek yogurt before mixing.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Fat
