• 2 (8 ounce) containers plain, nonfat yogurt (preferably Greek)
  
• 2 cucumbers – peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 3 cloves garlic, peeled

Put it all in a blender or food processor and chill. Really delicious as a creamy salad dressing or to dip chicken/veggies it! it’s a bit runny, but I know you can strain it to make it thicker. I just didn’t bother. ENJOY!

Wow thanks for sharing this!!

Fagi 2% Greek yogurt is thick and creamy.  I make tzaziki with one container to which I add 1 shredded cucumber all water squeezed out, 1 T. olive oil, 3 cloves of garlic, minced, fresh dill, salt and pepper to taste. Great with grilled chicken breasts wrapped in lettuce.

I am so excited to try this!

I just used this for a dipping sauce with baked chicken…..totally delicious!

YUM! Can’t wait to try!!!

I made this last night and used the Fagi FF yogurt and squeezed the water out of the cucumbers, as suggested by anthom. I did add a bit of onion pwder to it as well. It was so very good, I used it in place of tartar sauce with a fish recipe I found on this site.