Greek Yogurt and Cucumber Tzatziki with Veggie Dippers
A cool, creamy Greek yogurt tzatziki swirled with grated cucumber, garlic, and fresh herbs, served with crunchy carrot and cucumber dippers. The thick Greek yogurt makes this a naturally refreshing source of iodine.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 1
Ingredients
- 170gplain Greek yogurt (full or low-fat)
- 100gcucumber (about 1/3 of a medium cucumber), for the tzatziki
- 1clovegarlic, finely grated
- 1tspextra-virgin olive oil
- 1tspfresh lemon juice
- 1tbspfresh dill or mint, chopped
- 1pinchsalt and black pepper
- 1mediumcarrot (about 60 g), cut into sticks
- 80gcucumber, cut into sticks (for dipping)
Instructions
- 01
Coarsely grate the 100 g cucumber for the tzatziki. Place it in a clean kitchen towel or a fine sieve and squeeze out as much liquid as possible so the dip stays thick.
- 02
In a small bowl, stir together the Greek yogurt, grated garlic, olive oil, lemon juice, and chopped dill or mint.
- 03
Fold in the squeezed cucumber and season with a pinch of salt and black pepper. Taste and adjust lemon or salt if needed.
- 04
Cut the carrot and the remaining 80 g cucumber into sticks for dipping.
- 05
Spoon the tzatziki into a small bowl, drizzle with a little extra olive oil if you like, and serve with the veggie dippers. For the best flavor, let it rest 5 minutes before eating.
Nutrition (per serving)
- Calories
- 225kcal
- Protein
- 17g
- Carbs
- 17g
- Fat
- 7g
- Fiber
- 3g
- Selenium
- 5mcg
- Zinc
- 1.2mg
- Iron
- 0.7mg
- B12
- 1.3mcg
- Iodine
- 70mcg
- Sodium
- 220mg
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