Makes 2 cups

  • 2 Persian cucumbers, cut into small dice (about 1 1/4 cups)
  • 1 cup Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh dill, plus more for serving
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper


    Stir together all the ingredients in a small bowl. Use right away or transfer to an airtight container and refrigerate for up to 4 days. Just before serving, you might need to stir the tzatziki if the cucumber has exuded any water.

    Serve with Spiced Chicken and Chickpea Flatbreads, if desired.

    From Healthyish by Lindsay Maitland Hunt, published by ABRAMS © 2017.

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