Alright, I’m coming clean: I think I’m obsessed with tzatziki.
Ever since I discovered how easy it was to make my own fresh, homemade version of tzatziki, I’ve been making it in huge batches and eating it with pretty much everything - as dip with some pita bread or fresh veggies, on top of macro bowls, with my proteins at dinner, you name it.
Although this may not be a traditional tzatziki recipe (since I replaced the dill for fresh parsley), the flavour profile is definitely one I prefer. It’s got a nice bite to it from the parsley, which I LOVE, but it’s still creamy, tangy, garlic-y (is that even a word!?) and oh-so-delicious!
Try this recipe out when you’re with some friends and need a quick dip to snack on with flatbread or veggies, or even whip this up for your weekly meal prep - like in my Greek Chicken Lunch Prep (see photos below!).
I have no doubt you’ll become just as obsessed with this recipe as I am in no time.
Recipe available below!
1 cup 2% m.f. Plain Greek yogurt (can sub for 0%, but will be less creamy and a bit more watery)
2 tbsp olive oil (and a bit extra to drizzle overtop)
1 tbsp lemon juice
½ cup fresh parsley, chopped
¼ cucumber, finely chopped
1 clove garlic, minced
Salt and pepper (to taste)
In a medium bowl, mix all ingredients together until thoroughly combined
Season with salt & pepper as you like
Pour into an airtight storage container
Drizzle a little extra olive oil on top (both for looks, and to keep it creamy!)
Keep in the fridge for up to one week
calories per entire recipe 425
12 C | 32 F | 24 P