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 has the answers! She is an accredited nutritionist, blogger and award-winning author. Her latest book Nutrition for Life  is a new update on all the things you've read or heard about. Think insects, collagen, vegan eating, Keto dieting, vitamin B12, fast food and cafe culture.  It has plenty of colour pictures and is easy to dip in and out of. Grab your copy NOW!