Tzatziki Feta Dip

The creamy taste of feta pairs perfectly with the tangy dill in this dish. It’s a flavorful combination.

Cucumbers are 96 percent water which makes them a delicious way to stay hydrated.

The Greek yogurt in this dip may be easier to digest for people who are lactose intolerant. This makes the dish a great alternative to traditional cream or milk based dips.

Photo Credit: A Healthier Michigan

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  • 1 English cucumber, de-seeded and finely chopped
  • 2 (7 oz.) containers Greek yogurt
  • 2 Tbsp. fresh lemon juice
  • 1 1/2 tsp. finely grated lemon zest
  • 2 garlic cloves, finely minced (approx. 1 1/2 teaspoons)
  • 2 Tbsp. finely chopped fresh dill
  • 2 tsp. apple cider vinegar (can substitute white wine vinegar)
  • 3 oz. feta cheese, crumbled
  • 1 tsp. salt, plus more to taste

Tzatziki Feta Dip

1. Scatter finely diced cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Let sit at least 10 minutes. Then gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible. Discard the liquid.
2. In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, lemon zest, garlic, dill, apple cider vinegar, and the feta cheese. Season with 1/2 teaspoon of salt then taste and adjust as necessary with more salt.
3. Cover dip and refrigerate 2 to 4 hours to develop flavor. Then dip with your favorite vegetables or falafel. Enjoy!

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