Mint-Dill Tzatziki with Cucumber Ribbons
Mint-Dill Tzatziki with Cucumber Ribbons
Classic DishTzatziki
Prep: 15 min • Cook: 0 min. Herbed tzatziki brightened with fresh mint and dill and light cucumber ribbons, this cool Greek dip combines thick, strained Greek yogurt with minced garlic, lemon juice and olive oil for a silky, tangy spread. Cucumber ribbons add a refreshing texture; chill briefly to let the flavors meld before serving.
- Preparation time
- 15 min
- Cooking time
- Under a minute
- Total time
- 15 min
- Servings
- 4
Instructions
Assembly
- 1If needed, strain the Greek yogurt: line a fine-mesh sieve with cheesecloth, set over a bowl and refrigerate 30–60 minutes to remove excess whey.
- 2Prepare the cucumber ribbons: use a vegetable peeler to slice long thin ribbons, then lightly salt and let sit 5 minutes to draw out moisture.
- 3Squeeze the cucumber ribbons firmly in your hands or in a clean towel to remove excess water and transfer to a bowl.
- 4In a mixing bowl combine the drained yogurt, minced garlic, chopped mint and dill, lemon juice, olive oil, and salt.
- 5Fold in the squeezed cucumber ribbons, taste and adjust seasoning with more salt or lemon if needed.
- 6Cover and refrigerate at least 30 minutes to let flavors meld. Before serving, stir and drizzle with a little extra olive oil and garnish with mint.
Nutrition Information
- Calories
- 151 kcal
- Protein
- 9 g
- Fat
- 10 g
- Carbs
- 6 g
| Nutrient | Per serving |
|---|---|
| Calories | 151 kcal |
| Protein | 9 g |
| Fat | 10 g |
| Carbs | 6 g |
Tips
- Line a fine-mesh sieve with cheesecloth and drain yogurt in the fridge 30–60 minutes for a firmer tzatziki.
- No-cook dish: chill tzatziki at least 30 minutes so garlic, herbs, and lemon integrate and mellow.
- Serve chilled with warm pita, grilled meats, or crudités; garnish with a mint sprig and olive oil drizzle.
