Cucumber Dill Protein Tzatziki

Name: Cucumber Dill Protein Tzatziki
Yield: 4 servings
Ingredients: 600 g plain nonfat Greek yogurt; 250 g cucumber; 30 g lemon juice; Fresh dill, garlic and black pepper to taste; no added salt.

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Cucumber Dill Protein Tzatziki

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

100calories

15.9g protein

8.2g carbs

0.7g fat

Sodium: Not calculated

1 of 4 portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

600 g plain nonfat Greek yogurt
250 g cucumber
30 g lemon juice
Fresh dill, garlic and black pepper to taste; no added salt.

Cooking instructions

Grate cucumber and squeeze out excess liquid. Stir with yogurt, lemon, dill and garlic. Divide into 4 portions and refrigerate.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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