Home > Recipes > Tzatziki
  • 0.5 serves of vegetables per 
  • serving
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2 cups reduced-fat Greek yoghurt*
4 cloves garlic, crushed
1 large cucumber, grated
1 tbsp chopped fresh dill
1 lemon, juiced
1 tbsp olive oil
Pinch of salt

* Gluten free if using gluten free yoghurt

Savvy swaps

You can swap:

Fresh dill
Dried dill
Fresh dill



Step 1
Stir all ingredients together until combined.

Food safety: if you are taking leftovers for lunch, tzatziki needs to be kept cold so pack an ice brick.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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