Tzatziki Dressing

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!).

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.

Quick Facts

Servings	Prep Time	Chill Time	Total Time
6	10 mins	2-4 hours	2 hours 10 mins

Calories	Protein	Fat	Carbs
49	4.8g	2.5g	2g

Ingredients

• ½ medium cucumber, peeled

• ½ teaspoon salt

• 1¼ cup nonfat plain Greek yogurt (I like Fage 0%)

• 1 tablespoon extra virgin olive oil (EVOO)

• 1 garlic clove, peeled (or 1 TBSP jarred minced garlic)

• 1 teaspoon lemon juice

• 1 teaspoon red wine vinegar

• 1 teaspoon dried dill (I often use fresh dill instead and add alot)

• 1 teaspoon dried parsley

• ½ teaspoon black pepper

• 1 teaspoon cumin
  

Directions

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 (minced or grated), 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.