Tzatziki dip and sauce

Written by Catherine Saxelby on Wednesday, 14 December 2016.
Tagged: healthy cooking, healthy eating, healthy heart, healthy recipe, no cook, yoghurt

  • Ready In: 10 minutes + 2 hours to marinate
  • Prep Time: 10 minutes + 2 hours to marinate
  • Cooking Time: 0
  • Serves: 8
 Tzatziki dip and sauce

Here’s my idea of a quick ‘sauce’ that can be dolloped over slow-cooked lamb or barbecued lamb cutlets. It also really lifts roasted eggplant to a whole new level. What’s more with yoghurt as the star, it’s also healthy and easy. I like recipes that require a minimal amount of effort and don’t chain me to the kitchen for hours. This is definitely one of those!


  • 500g tub plain Greek yoghurt
  • 1 small cucumber, grated including the peel
  • 1 clove garlic, crushed
  • Juice of ½ lemon (1-2 tablespoons juice)
  • 3 tablespoons chopped fresh dill or parsley
  • Freshly ground black pepper

Nutrition per serve

230kJ (55 calories), 4g protein, 3g fat (including 2g saturated fat), 4g carbohydrate (including 3g sugars), <1g fibre and 50mg sodium.


1. Stir together yoghurt, grated cucumber, garlic, lemon juice, dill and pepper in a bowl. Mix well to combine.
2. Cover and refrigerate overnight or for at least 2 hours to allow the flavours to develop.
3. Spoon into a serving bowl and use as needed.

From the Fit, Fab and 50 Cookbook by Dairy Australia

You can get the full downloadable version of Fit, Fab & 50 as well as Fabulous You (targeting all women – not just 50+). You’ll find recipes from many well-known cooks, chefs and nutritionists, as well as mine.

Catherine Saxelby

About the Author

Catherine Saxelby knows nutrition! She is an accredited nutritionist, food commentator, blogger and award-winning author. Her latest book Catherine Saxelby's Food and Nutrition Companion answers all those tricky questions on healthy eating, diets and supplements. It draws together a lifetime of advice and gives you all you need to know to eat right! It's a complete A to Z. A handy desk go-to reference.