Most store-bought or restaurant tatziki recipes call for full-fat yogurt, and while we are not fat-phobic at 4Q Method, if a low-fat swap has the same quality ingredients and can taste just as good, why not save your fat intake for something else — like the creamy feta and juicy olives in your Greek salad! So we created this version of tatziki that is so full of flavor and texture, you won’t even notice the difference!

And if you’re looking for the perfect thing to dip into this bowl of deliciousness, try our 4Q Baked Zucchini Chips!

INGREDIENTS:

• 1 1/2 cup non-fat Greek yogurt

• 1 medium cucumber

• 1 clove garlic, minced

• 1 tbsp lemon juice

• 1 tsp olive oil

• 2 tbsp fresh dill, chopped

• 1/2 tsp sea salt

DIRECTIONS:

1. Grate your cucumber and strain it in a dish towel to get out all the excess moisture. You should be left with about 1 cup of grated cucumber.

2. Mix all ingredients in a bowl.

3. If not serving right away, refrigerate until serving.

4Q Journaling Guide: This dish counts towards your protein and vegetable content, but likely will need to be supplemented with more of both to balance out your meal. It can also pair with a vegetable or starch for a balanced snack.