Greek Yogurt Tzatziki with Pita Triangles
10min
0min
4
155
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Chef's Note
To prevent your tzatziki from becoming watery, be sure to thoroughly squeeze the grated cucumber. For an extra flavor boost, let the dip rest in the refrigerator for 30 minutes before serving to allow the flavors to meld together.
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Ingredients
1 cup plain Greek yogurt
1 medium cucumber
1 clove garlic
1 tablespoons lemon juice
2 tablespoons fresh dill
1 teaspoon olive oil
1/4 teaspoon salt
2 rounds whole wheat pita bread
Instructions
- 1
Wash 1 medium cucumber and grate it using the large holes of a box grater.
- 2
Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible.
- 3
In a medium bowl, combine 1 cup of Greek yogurt with the squeezed cucumber.
- 4
Peel and mince 1 garlic clove and add to the bowl.
- 5
Add 1 tablespoon of lemon juice, 2 tablespoons of chopped fresh dill, 1 teaspoon of olive oil, and 1/4 teaspoon of salt to the bowl.
- 6
Stir all ingredients together until well combined.
- 7
Cut 2 whole wheat pita rounds into triangles by first cutting each round in half, then cutting each half into 4 triangles.
- 8
Arrange the tzatziki in a serving bowl with the pita triangles surrounding it for dipping.
Nutrition Information (per serving)
155
9g
18g
5g
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