Low FODMAP Classic Tzatziki
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp kosher salt, plus more to taste
- 2 cups full-fat greek yogurt
Chef's tipLactose-free Greek yogurt works 1:1 in dips, marinades, and baking. - 2 cloves garlic, minced or pressed
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh dill, finely chopped
- ¼ tsp ground white pepper
- 1 tbsp fresh mint, finely chopped (optional)
For serving
- drizzle of extra-virgin olive oil, for serving (optional)
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a small bowl. Toss with 1/2 tsp kosher salt and let stand for 10 minutes, until the cucumber has released its liquid.
- 2
Transfer the salted cucumber to a fine-mesh strainer or a double layer of cheesecloth set over a bowl. Squeeze firmly — by hand or by gathering the cheesecloth and wringing — until very little liquid remains. The cucumber should feel nearly dry to the touch.
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