Cook mode

Ingredients

Method

Useful swaps

  • Use all Greek yogurt: Blend 240 g Greek yogurt with 10 g lemon juice, 2 g grated garlic, 0.5 g dill, and 0.3 g black pepper for 30 seconds. Fold in 80 g squeezed grated cucumber and 3 g chopped chives for 45 seconds, cover, chill for 5 minutes, stir once, and serve cold. Remains vegetarian. Still contains milk. All-yogurt tzatziki is tangier and slightly lower in calories, with protein remaining strong.
  • Use red pepper instead of cucumber: Blend 180 g low-fat cottage cheese, 60 g Greek yogurt, 10 g lemon juice, 2 g grated garlic, 0.5 g dill, and 0.3 g black pepper for 90 seconds. Fold in 80 g finely diced, very dry red pepper and 3 g chopped chives for 45 seconds, cover, chill for 5 minutes, stir once, and serve cold. Remains vegetarian but becomes a pepper-herb dip rather than traditional tzatziki-style. Still contains milk; red pepper does not introduce a major regulated allergen. Red pepper keeps calories and protein close while adding sweetness and firmer crunch.

Storage and reheating

  • Refrigerate for up to 2 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Serve Cold.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

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