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Tasty Tzatziki!

As I'm writing this, I am literally dipping leftover chicken breast into this delicious tzatziki. Here's why I love this recipe: It's freaking delicious; it is protein-packed and the other ingredients are super healthy too; it takes five minutes to make.

Bonus! You can use this as a healthy dip to accompany your veggies to snack on. More veggies = better health.

I also love this on wraps, burgers and sandwiches.

If you've made or love tzatziki you know that dill is the secret ingredient. I had everything ready to make this dip yesterday and then realized I did not have dill... sigh. During this pandemic I've been limiting grocery trips to once a week so going to the store for one ingredient was out of the question. Then I happened to message my Greek friend/amazing cook Sandy who sent over a rescue replacement ingredient: the pickle.

Pickles work so well in tzatziki! Once grated it adds texture and taste to the dip. I am including both fresh dill and the pickle option in the recipe below.

Be sure when you grate your cucumber and pickle to squeeze the water out. I do this the easy way using paper towel but you can also use your fine mesh sieve if you fancy.

A note on garlic and dill: both can be an acquired taste so go slow. Start with one garlic clove and if it needs more kick, add another... same with the dill. I grate my garlic on microplane which makes it more pungent but I love it that way!

I enjoy a creamier tzatziki so I use 2% Greek Yogurt and two teaspoons of olive oil. You can add a little more olive oil for a creamier taste, just remember to log it that way if you track your macros!


1 cup 2% Greek Yogurt

1/2 cup cucumber grated, finely chopped and water squeezed out (I grate first and then go over it again with the knife to make it as small as possible)

1-2 cloves of garlic grated

1 tbsp lemon rind

1 tbsp fresh squeezed lemon juice

2 tsp olive oil

1/4 tsp sea salt

grind fresh pepper to taste (I do about 10 grinds)

Then add either:

1/2 tsp - 1 tsp of fresh copped dill


1 pickle grated, finely chopped and water squeezed out (about 1/4 cup)


In a medium mixing bowl combine yogurt, cucumbers, lemon rind and juice, olive oil, salt and pepper and mix well.

Slowly add garlic to taste and mix well.

Then slowly add either dill or pickle to taste.

Chill in the fridge until it is time to serve.

Nutritional Information

Makes 20 tbsp

Based on 1 tbsp

Calories 13

Fat 0.7g

Carbohydrates 0.8g

Protein 1.2g

*Nutritional information is based off a web-based nutrition application and results may vary depending on the brands and products used

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