This is a nice, quick dip that taste good with crackers, veggies, in sandwiches, or even plain. I especially like this recipe because there no oil and no fat (since I use the fat-free Greek yogurt). I don’t think the traditional tzatziki has fennel fronds in it, but I had some left over from a carrot fennel soup I made, so I decided to add it in. Turns out, it adds a nice subtle fennel taste, which I ended up really liking.
Ingredients17 oz Greek yogurt (I used Fage non-fat) ~1 cup cucumber, chopped fine (I used English cucumbers since they have less seeds) 2 cloves garlic, crushed 1/2 tsp salt 1/2 tsp ground black pepper 2 tbsp fennel fronds, chopped fine (optional) dried mint to sprinkle on top (optional)
1. Mix Greek yogurt, cucumber, garlic, salt, pepper, and fennel fronds together in a large bowl. Sprinkle dried mint on top.
2. Store in refrigerator until ready to serve.