Name: Low Carb Tzatziki
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: 1 English cucumber; 5.3 oz (150g) plain Greek yogurt; 2 tsp garlic paste; 2 tsp lemon juice; 1 tbs chopped fresh dill; salt and black pepper

This low carb Tzatziki is my version of a traditional Greek dip made from yogurt, cucumber, and dill!

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Tzatziki is a traditional Greek dip made from yogurt, cucumber, dill, garlic and lemon. To be honest it's fairly low carb to start with, but I've made it extra low carb by increasing the ratio of cucumber to yogurt, and reducing the lemon juice.

How to Make Low Carb Tzatziki

First prepare the cucumber by slicing it in half across the middle, then dividing each half into quarters. This makes it easier to remove the seeds from the center, which you'll need to do in order to stop the dip getting too watery. Discard the seeds, then finely chop or grate the remaining cucumber. I actually used the blade attachment on my stick blender for this – super quick!

To the cucumber add the remaining ingredients: Greek yogurt, garlic (I used garlic paste as I prefer how it blends in with everything else, but use fresh if you prefer!), lemon juice, and chopped fresh dill. Stir well and test for seasoning, adding salt and black pepper as necessary.

Store in the fridge until required. I served this low carb tzatziki with these low carb Pita Chips (I mentioned them when I made my delicious Buffalo Chicken Dip!)