Gluten-Free Tzatziki Dressing
- Katie Gallagher
- 2 days ago
- 1 min read
This homemade gluten-free Tzatziki Dressing is fresh, tangy, and creamy, the perfect topping or dip for Greek Chicken Bowls, roasted veggies, or pita.
This one’s for you if you love cool, creamy sauces but need something light and gluten free. I make this dressing all the time for Greek Chicken Bowls, and it’s also amazing as a dip for veggies or GF pita. I modified an original recipe that called for using avocado mayo and sour cream as well as greek yogurt, but honestly, it's just as good with just Greek yogurt, like Fage 0%, to make it even healthier (and lighter!).
recipe
1
Tip: don’t skip draining your cucumber.
You’ll thank me later when your sauce isn’t watery. This lasts about 3–4 days in the fridge.
Notes
1
Slice the cucumber in half lengthwise.
2
Scrape out seeds with a spoon.
3
Finely chop or grate, then drain well using a paper towel or cheesecloth.
4
In a bowl, combine cucumber with yogurt, olive oil, garlic, lemon juice, vinegar, dill, parsley, salt, pepper, and cumin.
5
Stir well until smooth.
6
Cover and chill for at least 2 hours before serving
Instructions
1 medium peeled cucumber
1/2 teaspoon salt
1 1/4 cup nonfat plain Greek Yogurt (I like Fage 0%)
1 tablespoon EVOO (Extra Virgin Olive Oil)
1 tablespoon jarred minced garlic (or 1 clove minced)
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1 teaspoon dried dill (but I usually use lots of fresh dill instead)
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 teaspoon cumin
Tzatziki Dressing
Gluten-Free Tzatziki Dressing
Katie Gallagher
This homemade gluten-free high proteinTzatziki Dressing is fresh, tangy, and creamy, the perfect topping or dip for GF Greek Chicken Bowls, roasted veggies, or pita.
6 Servings
50 Calories / Serve
Prep Time
10 min
Cooking Time
0 min
Chill Time
2-4 hours
Total Time
2 hours 10 min
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