This low fat tzatziki dip is based on the classic Greek yogurt sauce. It’s ideal for dipping, spreading and as a compliment to salads. But, best of all this recipe is low calorie so unlike the original, it won’t be so hard on your waistline!
Hey folks, this low fat tzatziki dip is the third in my series of four of my favourite dips.
So far I’ve shared with you my low fat hummus dip.
And my delicious low fat red pesto dip, and today it’s this low fat tzatziki. My version of the classic Greek favourite.
The cucumber adds a real freshness to the creamy yogurt.
That makes it perfect for spring and summer outdoors feasting.
An ideal compliment to your BBQ, or just as a dipping sauce for your Crudités!
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Coming Next Time on Neil’s Healthy Meals
Next week I’ll publish my final low fat dip, Roasted Red Pepper.
So please be sure to check back then so you don’t miss it!
This low fat tzatziki dip is based on the classic Greek yogurt sauce. It's ideal for dipping, spreading and as a compliment to salads. But, best of all this recipe is low calorie so unlike the original, it won't be so hard on your waistline!
Low Fat Tzatziki Dip Recipe
This versatile low fat tzatziki dip can also be served as a sauce, perfect with fish or grilled meat.
For a vegetarian option, I really do recommend this with my Chick Pea Burger recipe.
And, the longer you can leave it in the fridge to marinate, the more the delicious tangy taste of the garlic together with the cooling effects of the yogurt will come through!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Low Fat Tzatziki Dip
- 250 g no fat Greek style yogurt
- 2 inch piece of cucumber , peeled, seeded and finely chopped
- 2 garlic cloves , crushed
- 1 tbsp extra virgin olive oil
- 1 tbsp freshly chopped mint
- Sprinkle a small amount of sea salt over the chopped cucumber, and leave aside for 10 minutes.
- After 10 minutes, using your hands, squeeze as much of the liquid as you can from the cucumber. Discard the liquid.
- Place the squeezed cucumber into a bowl and add the yogurt, crushed garlic and olive oil and mix together.
- Place the bowl, uncovered into the fridge for at least 2 hours.
- Just before serving add the chopped mint and mix together.