You’ll be blown away by how easy it is to whip up this Easy Greek Yogurt Tzatziki Dip. Grab your veggies and get dipping with this healthy and nutritious greek yogurt dip recipe made from just 5 simple ingredients.
A few weeks ago C and I went camping a few hours outside San Francisco to escape the city and soak up a little Northern California sunshine. We got lucky with perfect weather and a fantastic campsite in a state park just outside Guerneville, California, a town that was devastated earlier this year when the Russian River rose to 49 feet and flooded many of the homes. C was out there right after the flooding to help our friends clean out their flooded basement. The experience left a deep impact on both of us as we witnessed firsthand the effects of climate change.
As we sat atop the rolling hills, feet and hands in the grass we talked about how primal it feels to just sit outside in nature and soak up its gifts. Bodhi was running around us sniffing every blade of grass while bees fed on their first food of the season, dandelions. The same dandelions millions attempt to destroy using toxic herbicides sprayed on their fields and yards. We thought about the number of times throughout our lives we had sat in the grass of less remote areas and been involuntarily exposed to these same chemicals, simply because people prefer a weedless yard. It all struck us as very strange.
April is Earth Month though to be fair, every month should be earth month given it’s the one and only planet we’ve got. Between rising sea levels, the devastating long-term effects of glyphosate (on our soil and our bodies) and a massive drop in bee populations, our planet is seeing the effects of climate change on a massive and global scale. So what do we do about it? In the words of Anne Marie Bonneau, “We don’t need a handful of people doing zero waste perfectly. We need millions of people doing it imperfectly.” The same applies to recycling, organics, composting and a million other things we can do to protect our planet.
As you guys know, I’ve been working with Stonyfield Organic this past year to help spread this message. Whether it’s choosing organic dairy, recycling or reusing your containers or spreading the message of organic playing fields through the StonyFIELDS initiative it’s truly been an honor to work alongside them to help spread the word.
Of course StonyFIELDS is an incredible program, but one of the ways you can also help support is by choosing to not use pesticides and weed killers in your own backyard. While you’re at it, plant some wildflowers or a vegetable garden to help out our pollinators. The work truly does start in our own backyard. Also their yogurt is the best out there, so that helps ????
But today let’s celebrate the abundance of this beautiful planet and all the fruits and veggies it produces. Why not encourage you to eat a few more veggies with this Easy Greek Yogurt Tzatziki Dip. It’s the perfect appetizer for your next dinner party or after school/work snacking. The recipe is so simple you’ll wonder why you’ve never made tzatziki before. Here’s what you need…
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HOW TO MAKE GREEK YOGURT TZATZIKI RECIPE:
You’ll need:
- Stonyfield Greek Yogurt (whole milk or fat free will work)
- Cucumber
- Garlic
- Lemon juice
- Fresh dill
- A dish towel for removing liquid from cucumber
- Veggies for dipping!
WHY DO YOU NEED TO STRAIN THE CUCUMBER?
Great question! As much as I wish you could skip this step, straining the cucumber makes all the difference when it comes to this easy tzatziki recipe. Cucumbers are mainly made up of water and if you don’t strain the water out, all of this water will leave you with a watery dip recipe. That’s also why we use greek yogurt in this easy tzaztiki recipe! Greek yogurt has more straining than regular yogurt to remove the water content so it leaves you with a thick greek yogurt dip which is better for dipping veggies.
Easy Greek Yogurt Tzatziki Dip
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6-8 servings 1x
Ingredients
- 2 cups Stonyfield greek yogurt
- 1 large english cucumber, grated (about 1 packed cup)
- 1 large garlic clove
- juice, 1/2 lemon
- 1 tbsp fresh dill weed, chopped
Instructions
- Place grated cucumber into a clean dish towel and squeeze out all moisture.
- In a large bowl add yogurt, cucumber, garlic clove, lemon and dill weed and mix to combine well.
- Add salt and pepper to taste.
- Cover bowl and place in refrigerator for 30 minutes to allow flavors to combine (even better if left overnight!)
- Serve with chopped veggies, pita or crackers.
- Will keep in fridge for up to 1 week.
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