Tzatziki with Lemon and Dill

Tzatziki with Lemon and Dill

This refreshing tzatziki with lemon and dill dip will sit perfectly on your summer table. It’s spiced with lemon, dill, garlic, and extra-virgin olive oil and it comes together in seconds. You can make a big batch and store in an air-tight container in the fridge – it will taste even better as it sits and chills.

We used the Indy Chef Cheese Grater in the making of this recipe.

Tzatziki with Lemon and Dill

Course: Snacks
Servings: 4
Prep Time: 15 minutes




  • 2 large cucumbers, peeled
  • 2 cups Greek yoghurt
  • 1 garlic clove
  • 1 lemon, juiced
  • ¼ cup fresh dill, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper to taste



  1. Grate the cucumbers with your Indy Chef cheese grater and place in a large sieve. Season the cucumbers with salt and let them drain for 10-15 minutes.
  2. Once the cucumbers have released all of their water, squeeze them really well, and transfer to a large bowl.
  3. Mince the garlic with your garlic twist and transfer to the bowl with the cucumbers. Add in the remaining ingredients and stir to combine.
  4. Place in the fridge for a few hours before serving. Enjoy!


Recipe Notes:

Tip: Serve with baked pita chips on the side or over grilled meat. It works great as a side dish for chicken, turkey or lamb.

Here's where you can find the Indy Chef cheese grater.



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