Zesty Goddness Dip + Veggies
My everyday tzatziki is cool, zesty, and packed with fresh herbs and it somehow makes even the most basic meals feel special. It’s made with clean, whole ingredients and comes together in minutes. I love it with grain bowls, falafel, roast veg… but honestly, my favourite way? Just dipping crunchy veggies straight into it.
When I want something light, nourishing, and full of flavour - this is it.
INGREDIENTS (I try to choose organic where I can)
1 cup thick Greek yoghurt (or a coconut-based yoghurt if I want dairy-free)
½ cucumber, grated and squeezed dry
1 small garlic clove, finely minced
Juice of ½ lemon
1 tbsp extra virgin olive oil
1 tbsp chopped dill or mint (or both)
Sea salt + cracked pepper, to taste
Optional Add-ins I love:
A splash of apple cider vinegar
½ tsp ground cumin for a little depth
Extra herbs like parsley or chives
A sprinkle of hemp seeds for texture
METHOD
I grate the cucumber and squeeze out as much liquid as I can - this keeps the dip creamy, not watery.
Then I stir everything together in a bowl. Taste and adjust the lemon, salt, or garlic depending on my mood..
usually pop it in the fridge for 15–20 minutes to let the flavours settle, but you can totally eat it straight away.
MY GO-TO VEGGIE DIPPERS
Cucumber spears
Carrot sticks
Red or yellow capsicum, sliced
Celery sticks
Cherry tomatoes
Sugar snap peas
Steamed broccoli or broccolini
Radish slices
Lettuce cups
Roasted sweet potato wedges (SO good warm or cold)
Sometimes I’ll also add gluten-free crackers or falafel for a little more substance.
NUTRITIONAL INFORMATION (per serving, base recipe)
Energy: 45 kcal
Protein: 2.5 g
Carbs: 1.8 g
Fat: 3.5 g
Fiber: 0.2 g
Clean, creamy, and full of gut-loving ingredients. This dip makes eating veggies feel exciting again.
