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tzatziki in a glass bowl and ingredients in background

Tzatziki

Our Tzatziki is easy to make and is low FODMAP with lactose-free yogurt.

Low FODMAP Serving Size Info: Makes about 1 1/2 cups (360 ml); serving size 1/4 cup (60 ml)

Course: Condiment, Snack
Cuisine: Greek and American
Prep Time: 3 hours 10 minutes
Cook Time: 0 minutes
Total Time: 3 hours 10 minutes
Makes: 6 servings
Calories: 75 kcal
Author: Dédé Wilson

Ingredients:

  • Cheesecloth
  • 2 cups (490 g) lactose-free yogurt, such as Green Valley Organics Lactose Free Yogurt
  • 8 ounces (225 g) cucumber, peeled and seeded
  • 1 tablespoon Garlic-Infused Oil, made with olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • Kosher salt

Preparation:

  1. Place a wire-meshed strainer over a bowl and line the strainer with a double layer of cheesecloth. Scrape yogurt into cheesecloth and let sit for 3 hours. Excess liquid will drain and the yogurt will be nice and thick.
  2. Meanwhile, grate the peeled, seeded cucumber(s) on the largest holes of a box grater right onto a clean kitchen towel. Gather up the towel and squeeze the grated cucumbers over the sink to drain away as much excess liquid as possible.
  3. In a mixing bowl stir together the drained yogurt and cucumbers, the Garlic-Infused Oil, lemon juice, dill and mint. Season to taste with salt. Allow mixture to sit for 1 hour to allow flavors to develop. You could serve immediately, but it will improve upon sitting. Tzatziki can be refrigerated in an airtight container for up to 2 days.

Notes:

Tips

  • Make sure to squeeze the cucumber VERY dry for best results.
Nutrition Facts
Tzatziki
Amount Per Serving
Calories 75 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 51mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 25IU1%
Vitamin C 2.1mg3%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.