When we lived in California, I was a big fan of Trader Joe’s Tzatziki Dip. Heck, I was a big fan of Trader Joe’s in general! Who isn’t?! I’m STILL a fan of Trader Joe’s! In fact, I really miss Trader Joe’s…
I’m getting off track here… Let me re-focus…
Trader Joe’s Tzatziki Dip. Loved it. Back in California, I would get a container of it, along with a bag of Trader Joe’s root chips, and dip and eat and dip and eat. It was the perfect combination of tangy and creamy with the saltiness of the crispy chips.
Since moving to Hong Kong, I have to admit I forgot about it because, last I checked, there is no Trader Joe’s here. I wonder if they would want to expand overseas to an Asian market…
Anyway, tzatziki got on my brain again recently and I thought, “Hey, I can make this myself!”
And the best thing? You. Can. Too.
This tzatziki is really simple to make…easier than I ever thought it could be, and I’m going to show you how it’s done. It all starts with super healthy Greek yogurt. I use full-fat, but use reduced-fat if you prefer.
Then comes all the flavors and textures…cucumber, garlic, lemon zest, lemon juice, dill, parsley, salt, pepper…
…and mix it all up and you get this creamy goodness. Refrigerate it for at least 30 minutes before serving so the flavors have time to really get to know each other and co-mingle.
As I mentioned above, I love using this Greek yogurt cucumber tzatziki as a chip dip. Salty crispy chips scooping up tangy, creamy coated cucumbers…YUM.
Another way I like to enjoy this creamy cucumber tzatziki? I love it tossed with some tasty fillings and eaten in a lettuce wrap or pita, like in my Shrimp Avocado Tzatziki Pockets recipe! Tzatziki doesn’t have to be just a dip!
Which ever way you like to enjoy your tzatziki, you have to try making your very own at home with this recipe. Crazy easy, crazy good, crazy yum.
What are you waiting for?
Creamy Greek Yogurt Cucumber Tzatziki
- 1/3 cup plain full-fat Greek yogurt
- 1/4 cucumber thinly sliced or small dice
- 1 garlic clove minced or grated
- 2 tbs extra-virgin olive oil
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp fresh or dried dill
- 1/4 tsp fresh or dried parsley
- Fresh ground pepper
- Combine all ingredients and mix well.
- Refrigerate for at least 30 minutes before serving.
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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