Tzatziki with Crudités

Nutrition · per serving

Steps

1. 1

   Wash and dry the cucumber, carrot, celery, and red bell pepper. Peel the carrot. Cut the carrot, celery, and bell pepper into even sticks for dipping.

   120 g cucumber120 g carrot100 g celery120 g red bell pepper
2. 2

   Coarsely grate the cucumber, then squeeze it firmly in your hands or in a clean kitchen towel to remove as much liquid as possible. This keeps the tzatziki thick rather than watery.

   120 g cucumber
3. 3

   In a bowl, combine the low-fat Greek yogurt, squeezed cucumber, finely grated garlic, chopped dill, lemon juice, extra-virgin olive oil, fine salt, and black pepper. Stir until smooth and evenly mixed. Taste and adjust salt or lemon if needed.

   250 g low-fat Greek yogurt120 g cucumber1 small clove, finely grated garlic1 tbsp, finely chopped fresh dill1 tbsp lemon juice1 tsp extra-virgin olive oil1/4 tsp fine salt1/8 tsp black pepper
4. 4

   Transfer the tzatziki to a serving bowl and arrange the carrot, celery, and bell pepper sticks alongside. Serve immediately, or chill briefly if you have a few extra minutes for a colder, firmer dip.

   120 g carrot100 g celery120 g red bell pepper

Origin & History

Tzatziki is a classic Greek yogurt-and-cucumber sauce closely associated with meze tables and grilled foods throughout Greece. Its roots are linked to a wider family of yogurt-based cucumber sauces found across the eastern Mediterranean and Balkans. In Greece, it is especially valued for its cooling, fresh flavour in warm weather.