Simple Tzatziki With Feta

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In its authentic form, tzatziki is made with full fat Greek Yogurt but not everything can enjoy the luxury of all the calories and fat. Although low-fat products are available, nothing can replace the texture and taste of the original. If you are on a low-fat diet and live in the UK, Liberté’s 0% Fat Strained Greek Yogurt is an option.


  • 1 hothouse cucumber
  • 2 (7-ounce) containers Greek yogurt (We use Fage)
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons finely minced garlic (1 large clove)
  • 1 tablespoon finely chopped fresh dill
  • 2 teaspoons apple cider vinegar (can substitute white wine vinegar)
  • 2 ounces feta cheese, crumbled
  • 1 teaspoon salt plus more to taste


  1. Cut cucumber in half, lengthwise. Use a spoon to scrape out the seeds then discard them. Grate cucumber.
  2. Scatter grated cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Then let sit at least 10 minutes. Then, gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible. 
  3. In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, apple cider vinegar, chopped dill, garlic and the feta cheese. Season with 3/4 teaspoon of salt then taste and adjust as necessary with more salt. (We used about 1 1/4 teaspoons). 
  4. Serve immediately or if you can spare the time, cover dip with plastic wrap and refrigerate 2 to 4 hours to develop flavor.

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