Creamy Greek Tzatziki Dip

Why This Is Strictly Keto

Tzatziki is just strained full-fat yogurt, cucumber, garlic, lemon, olive oil and herbs — no starch, sugar or thickeners. Serve it with crisp raw vegetables instead of pita and it fits a strict keto day.

Ingredients

• 1 English cucumber (about 10 oz / 280 g)
• 1½ cups (360 g) plain full-fat Greek yogurt
• 2 cloves garlic, finely grated
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh dill (or 1 tablespoon fresh mint)
• ½ teaspoon fine sea salt
• Cucumber rounds, celery sticks, radishes and bell pepper strips, for dipping

Instructions

1. Grate the cucumber: Coarsely grate the cucumber, sprinkle with ¼ teaspoon of the salt and let it sit for 10 minutes.

2. Squeeze it dry: Wrap the grated cucumber in a clean kitchen towel (or press in a fine sieve) and squeeze out as much liquid as you can.

3. Mix: Stir the cucumber into the yogurt with the garlic, olive oil, lemon juice, dill and remaining salt.

4. Chill: Cover and refrigerate at least 30 minutes so the flavors meld.

5. Serve: Taste and adjust the salt and lemon, swirl into a bowl, drizzle with olive oil, and garnish with dill. Serve with raw vegetables for dipping.

Nutritional Info (per serving, approximate)

Tips

• Squeezing the cucumber dry is the single most important step — otherwise the dip turns thin and watery.
• Full-fat Greek yogurt gives the thickest, creamiest dip; check that the label lists only milk and cultures.
• It keeps 3–4 days in the fridge; stir before serving as a little liquid may separate.