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Tzatziki (Cucumber-Fennel Dip)

Servings: 8

Fennel’s hint of anise flavor imparts a beguiling note to this delicious dip.


  • 1 medium cucumber, peeled, halved lengthwise, seeded, and coarsely chopped (about 1 cup)
  • 1 tsp. granulated sugar
  • Kosher salt
  • 1 small bulb fennel, tough outer layer discarded, cored, and coarsely chopped (about 3/4 cup)
  • 12 oz. full-fat Greek yogurt, preferably organic
  • 3 Tbs. coarsely chopped fresh dill; more to taste
  • 2 Tbs. fresh lemon juice; more for garnish
  • 1 Tbs. white wine vinegar
  • 2 medium cloves garlic, finely grated
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 170
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 3


  • Put the cucumber in a fine-mesh strainer over a small bowl; sprinkle with the sugar and 1 tsp. salt. Set aside to drain, 12 to 15 minutes. Transfer the cucumber to a bowl, add the fennel, and toss. Let sit for 10 minutes.
  • In a separate medium bowl, mix the yogurt, dill, lemon juice, vinegar, and garlic. Season to taste with salt and pepper.
  • Add the cucumber-fennel mixture to the yogurt, and mix well. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate. Let sit at room temperature for 10 to 15 minutes before serving, sprinkled with more dill.


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