Low-FODMAP Greek Tzatziki Sauce/ Dip; Gluten-free

Creamy, tangy, fresh and flavorful.  This low-FODMAP Tzatziki Dip/Sauce is the perfect topping for a Low-FODMAP Chicken Souvlaki, Low-FODMAP Lamb Gyro, Low-FODMAP Baked French Fries or Low-FODMAP Balsamic Grilled Vegetables.

For other low-FODMAP recipe inspiration, check out over 600 more low-FODMAP recipes on my blog.

You may also love:

• Low-FODMAP Hummus using canned chickpeas
• Low-FODMAP Tartar Sauce
• Low-FODMAP Spaghetti Sauce/Marinara
• Low-FODMAP Crispy Baked Zucchini Parmesan Rounds Recipe; Gluten-free
• Low-FODMAP Ranch Dip
• Low-FODMAP Mayonnaise

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Greek Tzatziki Dip/Sauce; Gluten-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting

Prep time: 15 minutes plus overnight for marinating (optional)

Serves: 6 or more; serving size 3-4 tablespoons

Yield: About 2 cups or 16 ounces

Ingredients

• 1/2 of a large cucumber, peeled
• 1 & 1/2 cups plain full-fat Greek yogurt or lactose-free yogurt (Note: Greek yogurts vary in lactose content, test for your tolerance)
• 2 & 1/2 tablespoons garlic-infused oil
  • Infused oils do not contain FODMAPs, they are not soluble in an oil base
• 1 tablespoon white vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 2 tablespoons minced fresh dill, or fresh mint (or both depending on preference)

Directions

• Grate the cucumber and press out moisture with a paper towel
• Combine the yogurt, garlic infused oil, vinegar, lemon juice and salt in a large bowl
  • If possible- let this mixture marinate in fridge overnight, along with cucumber wrapped in paper towel
• Add the grated cucumber and fresh dill to the yogurt mixture and stir to combine
• Refrigerate until use, lasts in refrigerator for about 1 week