Name: Tzatziki with Vegetable Crudités
Prep time: 15 min
Total time: 15 min
Yield: Serves 6-8
Ingredients: 2 cups Greek yogurt (full-fat); 1 large cucumber, peeled, seeded and grated; 3 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 2 tablespoons fresh dill, finely chopped; 1 tablespoon fresh mint leaves, finely chopped; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 large carrots, peeled and cut into sticks; 1 red bell pepper, seeded and sliced; 1 yellow bell pepper, seeded and sliced; 1 English cucumber, sliced into sticks; 1 bunch radishes, trimmed and halved

Instructions

Prepare the cucumber

Peel the cucumber, cut it in half lengthwise, and use a spoon to scrape out the seeds. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture.
Mix the base ingredients

In a large bowl, combine the Greek yogurt, minced garlic, olive oil, and lemon juice. Stir until well blended and smooth.
Add the cucumber and herbs

Fold in the drained, grated cucumber, chopped dill, and mint. Season with salt and pepper, then stir gently to combine all ingredients thoroughly.
Chill the tzatziki

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. This can be prepared up to 24 hours in advance for even better flavor.
Prepare the vegetable crudités

Wash all vegetables thoroughly. Peel the carrots and cut into 3-inch sticks. Core and seed the bell peppers, then slice into strips. Cut the cucumber into sticks and trim and halve the radishes.
Serve

Transfer the tzatziki to a serving bowl and drizzle with a little extra olive oil on top. Arrange the vegetable crudités on a platter around the dip. Garnish with additional fresh dill sprigs if desired.

Tzatziki with Vegetable Crudités

Ingredients

Instructions

Nutritional Information