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Easy (No Dill!) Greek Yogurt Tzatziki

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)


  1. In a medium bowl, mix all ingredients together until thoroughly combined

  2. Season with salt & pepper as you like

  3. Pour into an airtight storage container

  4. Drizzle a little extra olive oil on top (both for looks, and to keep it creamy!)

  5. Keep in the fridge for up to one week


calories per entire recipe 425

12 C | 32 F | 24 P

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