Monash Tzatziki Dip

Try this low FODMAP version of a classic Greek sauce as a dip, with meat or poultry, in sandwiches, with rice dishes, or any way you like.



  • 2 cloves garlic, cut in half
  • 1 1/2 Tbsp olive oil
  • 3 1/2 cups Plain Greek yogurt
  • 3 medium cucumbers
  • 1 Tbsp dried mint flakes
  1. Add garlic cloves to olive oil and set aside for a few minutes to let the garlic infuse into the oil.
  2. Empty yogurt into a large bowl.
  3. Discard liquid that comes from chopping
    the cucumber. Mix cucumber and mint
    into yogurt.
  4. Discard garlic cloves from the olive oil and stir olive oil into yogurt mixture.
  5. Taste test and add in more cucumber or dried mint to taste.
  6. Refrigerate and serve cold.

Yield: 50 Servings

Nutrients per 1½ Tablespoon serving*: Calories: 23; Total Fat: 1.4 g; Saturated Fat: 0.6 g; Total Carbohydrate: 1.1 g; Total Sugars: 1.7 g (Added, 0 g); Dietary Fiber: 0 g; Protein: 1.2 g; Sodium: 7.2 mg; Potassium: 42.5 mg; Calcium: 21.5 mg; Vitamin D: 0 IU ; Iron: 0 mg    *calculated using whole milk yogurt

(Tbsp = Tablespoon; oz = ounces; g = gram; mg = milligram; IU = International Units)

Source: Department of Gastroenterology, Monash University.

This recipe was created and reproduced with permission by Monash University (



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