Name: Mint-Dill Tzatziki with Cucumber Ribbons
Prep time: 15 min
Total time: 15 min
Yield: Approximately 2 cups
Cuisine: Mediterranean cuisine
Ingredients: 500 g greek yogurt (full-fat or 10% fat, well drained or strained for thick texture); 1 pcs cucumber (medium, peeled, seeds removed and cut into ribbons with a vegetable peeler); 1 pcs garlic (large clove, finely minced (use 2 if you prefer more garlic)); 2 tbsp fresh mint (finely chopped, reserve a few leaves for garnish); 2 tbsp fresh dill (finely chopped); 1 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil (extra-virgin, plus extra for drizzling); 0.75 tsp salt (or to taste)

Tzatziki

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
Course: Sauce or Dip
Complexity: Easy

Units:

Scale:

Ingredients

18oz greek yogurt(full-fat or 10% fat, well drained or strained for thick texture)
1 pc cucumber(medium, peeled, seeds removed and cut into ribbons with a vegetable peeler)
1 pc garlic(large clove, finely minced (use 2 if you prefer more garlic))
2 tbsp fresh mint(finely chopped, reserve a few leaves for garnish)
2 tbsp fresh dill(finely chopped)
1 tbsp lemon juice(freshly squeezed)
1 tbsp olive oil(extra-virgin, plus extra for drizzling)
3/4 tsp salt(or to taste)

Instructions

Assembly

If 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.
Prepare the cucumber ribbons: use a vegetable peeler to slice long thin ribbons, then lightly salt and let sit 5 minutes to draw out moisture.
Squeeze the cucumber ribbons firmly in your hands or in a clean towel to remove excess water and transfer to a bowl.
In a mixing bowl combine the drained yogurt, minced garlic, chopped mint and dill, lemon juice, olive oil, and salt.
Fold in the squeezed cucumber ribbons, taste and adjust seasoning with more salt or lemon if needed.
Cover 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

Servings: 4
Serving size (imperial): 2.6 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	150.5 kcal	200 kcal	602 kcal
Protein	9 g	12 g	36 g
Fat	10 g	13.3 g	40 g
Carbs	6 g	8 g	24 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.

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Ingredients

18oz greek yogurt(full-fat or 10% fat, well drained or strained for thick texture)
1 pc cucumber(medium, peeled, seeds removed and cut into ribbons with a vegetable peeler)
1 pc garlic(large clove, finely minced (use 2 if you prefer more garlic))
2 tbsp fresh mint(finely chopped, reserve a few leaves for garnish)
2 tbsp fresh dill(finely chopped)
1 tbsp lemon juice(freshly squeezed)
1 tbsp olive oil(extra-virgin, plus extra for drizzling)
3/4 tsp salt(or to taste)

Instructions

Assembly

If 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.
Prepare the cucumber ribbons: use a vegetable peeler to slice long thin ribbons, then lightly salt and let sit 5 minutes to draw out moisture.
Squeeze the cucumber ribbons firmly in your hands or in a clean towel to remove excess water and transfer to a bowl.
In a mixing bowl combine the drained yogurt, minced garlic, chopped mint and dill, lemon juice, olive oil, and salt.
Fold in the squeezed cucumber ribbons, taste and adjust seasoning with more salt or lemon if needed.
Cover 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.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

150.5 kcal

200 kcal

602 kcal

Protein

9 g

12 g

36 g

Fat

10 g

13.3 g

40 g

Carbs

6 g

8 g

24 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.