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Author:
Kevin Curry
Whipped Feta Tzatziki Sauce
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Nutrition per serving
Whipped Feta Tzatziki Sauce
Ingredients
Substitution
Note
- 8oz feta block, crumbled
- 8oz 2% Greek yogurt
- 2 garlic cloves
- 1 tablespoon olive oil
- 2oz water
- 4 Persian cucumbers (395g)
- juice from 1 lemon
- 1/2 cup dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon cracked black pepper
- 1 tablespoon chili flakes *
- sea salt to taste
Tools
Click tools for recommendations
blender 
grater 
mixing bowl Steps
Step 1
Add the “blender” ingredients to a high-powered blender and process until smooth.
Pour into a large mixing bowl.
Step 2
Grate the cucumbers onto cheesecloth (or a tough paper towel). Squeeze the cucumber into the sink (or a separate bowl/cup) to expel all moisture from the cucumber shavings.
Pro-tip: You can either discard the cucumber juice OR add the juice to drinking water for a hydrating treat.
Then, add the cucumber and the rest of the ingredients to the mixing bowl. Fold the ingredients together until well-mixed. Season to taste with sea salt, pepper, and lemon juice.
Step 3
Store in an airtight container. It should last in the fridge for 10 – 14 days.
Enjoy with a sandwich or pita, as salad dressing, or as a dip with chips and raw veggies.
Want more Vegetarian recipes?
Quinoa Crisps
Black Bean Red Pepper Quesadilla
Whipped Feta Tzatziki Sauce
Kevin Curry
INGREDIENTS
- 8oz feta block, crumbled
- 8oz 2% Greek yogurt
- 2 garlic cloves
- 1 tablespoon olive oil
- 2oz water
- 4 Persian cucumbers (395g)
- juice from 1 lemon
- 1/2 cup dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon cracked black pepper
- 1 tablespoon chili flakes *
- sea salt to taste
INSTRUCTIONS
-
Add the “blender” ingredients to a high-powered blender and process until smooth.
Pour into a large mixing bowl.
-
Grate the cucumbers onto cheesecloth (or a tough paper towel). Squeeze the cucumber into the sink (or a separate bowl/cup) to expel all moisture from the cucumber shavings.
Pro-tip: You can either discard the cucumber juice OR add the juice to drinking water for a hydrating treat.
Then, add the cucumber and the rest of the ingredients to the mixing bowl. Fold the ingredients together until well-mixed. Season to taste with sea salt, pepper, and lemon juice.
-
Store in an airtight container. It should last in the fridge for 10 – 14 days.
Enjoy with a sandwich or pita, as salad dressing, or as a dip with chips and raw veggies.
