• 1 cup non-fat, plain, Greek yogurt
  • 1/2 large hothouse or english cucumber (or 1 medium garden cucumber)
  • 1/4 tsp (Kosher) Salt
  • 1/4 tsp fresh ground black pepper
  • 1 tsp extra virgin olive oil
  • 1 Tbsp lemon Juice 1 Garlic Cloves, Finely Minced
  • 1 tsp Minced Fresh Dill Weed (no stalks)
  • 1 tsp Minced Fresh Mint Leaves


Peel cucumber(s). Cut in half lengthwise. If not English/hothouse, use a small spoon to scrape out and discard seeds. Chop finely.
Put yogurt in a large bowl. Add it to a small bowl and whisk in lemon juice, olive oil, garlic, dill & mint, 1/4 tsp. Kosher salt, and pepper. Mix together well. Mix well.
This can be served immediately; however, it is traditionally served after having chilled well and allowing a few hours for the flavors to blend. Dip in or stuff veggies or top chicken or other proteins. Be creative and enjoy!

Makes 6 servings
Serving Size: 1/4 cup


Calories 36
Fat 0.8g
Saturated Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.6g
Cholesterol 0mg
Sodium 62mg
Potassium 75.5mg
Carbohydrate 3.1g
Fiber 0.4g
Sugar 1.5g
Protein 4.2g

Modified from Nancy’s Easy Tzatziki (