New Spin on a Classic: Tzatziki

If you're not familiar with Tzatziki, it's the most baller dip of all time. It's also a staple in Greek cuisine. A few years ago, a friend and I created our own take on the classic recipe and it's so yummy that I wanted to share it!

1/2 tub of Stoneybrook Farm lowfat plain yogurt

2 small to medium cucumbers, peeled, halved, and seeded

2 roma tomatoes, seeded and finely diced

Juice of 1 lemon (usually yields about 2 tablespoons of juice)

1/2 cup finely chopped fresh dill

4 tablespoons finely chopped fresh mint (optional)

2 cloves finely chopped garlic (I am a garlic fiend so I go with 4)

1/2 tub of crumbled feta cheese

salt & pepper to taste


Place the yogurt into a large bowl. In a separate bowl, using a cheese grater to shred each cucumber. Then transfer the grated cucumber into some layered paper towel and squeeze all the water out - the actual amount of water in a cucumber is shocking (note: this sounds a lot more ridiculous than the act of really doing it is). 

Add all other ingredients  to the yogurt and cucumber mixture and stir. Personally, I like to use a good crusty french, multigrain, or cuban roll of bread to dip - but any and all veggies are great as well as toasted pita bread. This version of tzatziki is also killer on pretty much any wrap or salad.


It's healthy, yummy, and the perfect summer snack. You can also easily make this vegan by using soy yogurt and omitting the feta.