2 cups (16 oz) Greek yogurt
1 cucumber
2 tbsp olive oil
½ lemon, juiced
2 tbsp dill, nely chopped
1 tsp garlic powder
salt and pepper, to taste
INGREDIENTS:
tzatziki
dip
20
DIRECTIONS:
Halve the cucumber lengthwise. With a spoon, scoop out the seeds. Shred the seeded cucumber with
either the Shredder Disk or the Julienne / Slicer Disk with the Julienne Insert, depending on how
chunky you want your dip. In a medium bowl, combine all ingredients except the cucumber.
Mix until well-combined.
Stir in the shredded cucumber. The dip should be chunky and thick. Chill in the fridge until ready to
serve.
Garnish with a sprig of dill or a few mint leaves and enjoy!
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