Low Carb Tzatziki

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

Line a fine mesh sieve with cheesecloth and spoon in some Greek yogurt. Leave for an hour to strain.

Next, 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 the cucumber. You could also grate it if you wanted a finer texture to the finished dip.

Place the cucumber into a second sieve, salt, and leave for an hour.

Discard any liquid that has drained from the yogurt and cucumber (there may not be much from the cucumber if you removed all the seeds), then mix in a bowl together with garlic, lemon juice, and chopped fresh dill. Stir well and test for seasoning, adding salt and black pepper as necessary.

Cover and store in the fridge overnight.

Despite all the straining some liquid will still come out, so pour this off and transfer the tzatziki to a serving bowl. Store in the fridge until required.

Served this dip with low carb corn chips, celery sticks or your favorite low carb chip.

It's also great as an accompaniment to my low carb lamb and eggplant meatballs!

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Low Carb Tzatziki

Yield: Makes about 2 cups

Prep Time: 20 minutes

Chilling Time: 8 hours

Total Time: 8 hours 20 minutes

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

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Ingredients

• 1½ cups plain Greek yogurt (approx. 340g)
• 1 English cucumber
• 2 tsp garlic paste
• 2 tsp lemon juice
• 1 tbs chopped fresh dill
• salt and black pepper

Instructions

1. Line a fine mesh sieve with cheesecloth and spoon in the Greek yogurt. Leave for an hour to strain.
2. Next, prepare the cucumber by slicing it in half across the middle, then dividing each half into quarters. Cut out the seeds from the center and discard them, then finely chop the cucumber. You could also grate it if you wanted a finer texture to the finished dip. Place the cucumber into a second sieve, salt, and leave for an hour.
3. Discard any liquid that has drained from the yogurt and cucumber, then mix in a bowl together with the garlic, lemon juice, and dill. Stir well and test for seasoning, adding salt and black pepper as necessary.
4. Cover and store in the fridge overnight.
5. Pour off any excess liquid and transfer the tzatziki to a serving bowl. Store in the fridge until required.

Notes

3g net carbs per serving (¼ cup)

Nutrition Information

Yield 8 Serving Size ¼ cup
Amount Per Serving Calories 37Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 132mgCarbohydrates 3gNet Carbohydrates 3gFiber 0gSugar 2gProtein 5g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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