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Per Serving: Calories 156; Protein 10 g; Fat 5 g; Carbs 11g; Sugar 3 g; Sodium 248 mg

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  • 3/4 cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)
  • 3 tablespoons sour cream
  • 1/2 cucumber, peeled, seeded and grated – squeezed of excess water
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Splenda/sugar
  • 1 teaspoon dried or 2 tablespoon fresh dill weed
  • Kosher salt and black pepper to taste


Servings 6
Adapted from


Step 1

In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, Splenda/sugar, dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.

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