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Refuel Recipe: Homemade Tzatziki

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Refuel Recipe: Homemade Tzatziki

Welcome to another week of Refuel Recipes! Just to review, each month, we’re gonna focus on one key ingredient that’s both delicious and nutritious and teach you how to incorporate it into your diet in a realistic, sustainable, tasty way! This month: Yogurt! Of the Greek or Icelandic family! (Wait, what’s the difference?)

ICYMI, This versatile gut biome-boosting food is packed with protein and probiotics — and boasts more nutritional value and less fat and sugar content than its traditional American cousin. While it is often the replacement for higher fat foods in many recipes, today it’s front and center in this homemade tzatziki dip! Tzatziki is a traditional greek yogurt and cucumber sauce that can be used as a dip, dressing or spread. Crazy name and crazy versatile! 

This recipe is as simple as it gets. Minimal ingredients, minimal work and big flavor make it the perfect appetizer or party snack next time you need to please a big group. Or, just make a big batch at the beginning of the week and put it on literally everything.

Homemade Tzatziki

Serving size: ¼ cup | Number of servings: 6
Nutrition facts per serving: Calories – 120 | Fat – 7g | Carbs – 6g | Protein – 9g

Prep time: 15m | Cook time: 0m

Ingredients:
  • 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
  • 1 ½ cups plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh mint and/or dill
  • 1 tablespoon lemon juice
  • 1 medium clove garlic, pressed or minced
  • ½ teaspoon fine sea salt
Instructions:
  1. Working with one big handful at a time (or in a cheese cloth altogether), lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
  2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
  3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Notes: 
  • Serve as a dip with pita chips, crackers or crisp raw veggies
  • Serve as a dressing or spread on things like salads, falafel sandwiches or pitas! 
  • MAKE IT DAIRY FREE/VEGAN: Substitute an equal amount of cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.

Who wrote this post...

Chloe Mizianty

Chloe Mizianty

Chloe Mizianty is a former collegiate athlete turned strength training and functional movement fanatic. In 2016, she dove head first into the field of fitness, and she hasn’t looked back since. Chloe joined Renew in 2017 as an athlete while coaching with an outdoor boot-camp style fitness company, then formally joined the Renew team in 2022 as a personal trainer, nutrition coach, and pregnancy and postpartum coach. When she’s not in the gym, you can find her outside on the trails, on a paddleboard, or trying any of the hot dining spots with her husband. If she had it her way, Chloe would be staring out at the Pacific Ocean from her garage gym while doing the best benchmark workout ever: Linda.

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