I had an officer team training I was holding for my honor society college students and I wanted to bring healthier dips and side dishes for them to snack on throughout the afternoon. I decided to use one of my favorites from a few years ago, originally made by Clinton Kelly. I’ve updated some of the ingredients and measurements for a smaller crowd. It is a bright, vibrant dip that is perfect to serve with your favorite raw veggies, pitas, or even chicken skewers! Enjoy!
Tzatziki Style Dip
Refreshing, tangy dip to serve with your favorite vegetables and pitas!
Ingredients
Dip Ingredients:
- 1 cup nonfat Greek yogurt
- 1 Tbsp. olive oil
- Zest of ½ lemon
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. fresh dill chopped
- 2-3 scallions thinly sliced white and light green parts only (reserve darker green parts for garnish)
- ¼ English cucumber grated and squeezed to get extra liquid out
- ½ tsp. sea salt
- ¼ tsp. black pepper
Garnish Ingredients:
- 2-4 Tbsp. crumbled feta
- 1 Tbsp. extra virgin olive oil
- 2 pinches of fresh dill
- 1 Tbsp. scallions thinly sliced (darker green parts)
Instructions
Instructions:
- Combine dip ingredients in medium bowl. Taste and adjust salt and pepper as needed.
- Put into serving dish. Garnish with crumbled feta, dill, scallions, and drizzle with the 1 Tbsp. extra virgin olive oil.
- Serve with raw vegetables, fresh pitas or naan.
Notes
*Inspired from Clinton Kelly’s Lemon Cucumber Yogurt Dip
Tried this recipe?Let us know how it was!
I made this for a party this weekend. It was so easy and delicious. I didn’t have fresh lemon or dill (sad face) but it still was good with dried dill and just the lemon juice. I had Mediterranean Feta so that added a nice extra flair.
So glad you liked it! The Mediterranean feta sounds like a great addition!