9-Ingredient Clean Eating Tzatziki

9-Ingredient Clean Eating Tzatziki

OKAY, if this is not homemade tzatziki goals, I don’t know what is. I whipped this up over the weekend & it’s pure deliciousness. It contains only 9 ingredients, most of which are completely raw & has no oil whatsoever!!! I mean, I do admit the Arahova store-bought one is pretty freaking amazing but this one comes very close AND is perhaps even better because it tastes so fresh & clean and you will not feel like a whale after having eaten the ENTIRE serving because… wait for it… each tablespoon only has 5 calories (WTF, right?) & thanks to my bestie Greek yogurt, each tbsp. also has 1g of protein (so freaking awesome!).

In order to whip up this creamy perfection, you will need:

  • 8 ounces of Greek yogurt (I used Liberté Lactose-Free, but you can use full-fat Greek yogurt or any other brand on the market: I know Olympic also makes a great tasting one that is super healthy!);
  • 1 small cucumber, peeled and seeded (It should give you about 1 cup grated & drained);
  • 1 clove of garlic, crushed;
  • 1 tsp. of fresh lemon juice;
  • 1 tbsp. of fresh dill, chopped (MY FAVOURITE). I defs. put more than 1 tbsp., but some people just don’t like dill (cause they’re insane) so if it’s not your fave, just put a bit to spice up the recipe, but if like me, you are obsessed & can”t get enough of it, put a bit more than a tbsp. You won’t regret it;
  • 1 tbsp. fresh chives, chopped;
  • sea salt & ground pepper;

These ingredients should give you about 2 cups of tzatziki & it should last in the fridge for about a week (BUT IT PROBS. WON’T because it’s too good, too good).

BEFORE I TELL YOU HOW TO MAKE THIS BABY, HERE’S A PIC OR TWO OF WHAT THIS BABY WILL LOOK LIKE WHEN READY (OH, I AM SUCH A TEASE):

K NOW, follow these steps and you’ll be spreading this deliciousness on toasted pita in no time:

  1. Measure & strain your yogurt using a metal strainer to remove as much liquid as possible. The more liquid you remove, the creamier your tzatziki will be, so like… REMOVE THE LIQUID!;
  2. Scoop the seeds out of the cucumber with a small spoon and add the cucumber to a mini-food processor (I have the one by Cuisinart; it’s a chopper & grinder and works wonders when I don’t have big portions to process & don’t feel like taking out my 11-cup KitchenAid one). If you don’t have a good processor, you can also use a cheese grater.
  3. Once processed, drain the liquid from the cucumber in a metal strainer (or with a paper towel, literally) & sprinkle the cucumber with a bit of salt (to help release as much of the liquid as possible). AGAIN, removing the liquid helps you attain those creamy tzatziki goals. You’ll thank me later, PROMISE.
  4. Combine the cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives & put this baby in the fridge for a few hours so it can thicken a bit (AGAIN CREAMY GOALS).

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