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Tzatziki Recipe
Cucumbers
Garlic
Fresh Mint
Fresh Dill
Lemon Juice
Salt and Pepper
Greek Yogurt

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My students picked this as their recipe last spring to try out as a healthy dip for veggies using our garden dill!

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This oh-so-simple Dill Yogurt Sauce is a delicious and creamy Greek tzatziki-influenced versatile dip for all things healthy and all things delicious. Perfect for entertaining and snacking. If you have 2 minutes, and 4 simple ingredients, this dip is ready to go!

Honestly? 2 minutes? Yep. I timed it. If you can press garlic and squeeze a lemon, which I know you can... it's ready in 2 minutes.

Unless, of course, you get distracted by, say, tasting and sampling this utterly delicious dip. Hand raised :)!

How is This Dill Yogurt Sauce Different from Greek Tzatziki?

One ingredient separates the two... cucumber. So, if you have one handy and want to add it... by all means, do it! You've just made Greek Tzatziki, which is delicious with Mediterranean-inspired dishes like Greek Stifado, Falfalel, Souvlaki, all kinds of seafood, lamb, and more.

Otherwise, it's a simple dip that keeps several days in the refrigerator... if it lasts that long. It's so versatile, mine rarely does.

What to Love About Dill Yogurt Sauce

Creamy

Zesty

Garlicky

Lemony

Healthy, light, and super versatile!

Dill Yogurt Sauce Ingredients

Did you get the part about 4 ingredients? I'm sorry to repeat myself, but I love that about this recipe. Something this simple that also happens to be delicious is a beautiful moment.

The exact measurements are in the recipe card at the bottom of this post. Here are those 4 ingredients...

Plain Greek yogurt (you can also substitute an unsweetened plain dairy-free yogurt, like coconut yogurt)

Garlic cloves, minced or pressed (pressing is quicker)

Fresh dill

Fresh lemon juice

How to Make Dill Yogurt Sauce

Making this sauce is super simple!

Add all the ingredients to a bowl and stir until it's combined. Honestly, that's it.

If you want to embellish the dip, here are a couple of ideas and tips.

Taste and adjust the seasoning with salt and freshly ground black pepper. I prefer sea salt.

Add a pinch of ground cayenne for pleasant heat. You can also add red pepper flakes for the same effect.

Drizzle olive oil over the top before serving to add additional richness.

And that, my friends, is how you make a 2 Minute Greek Dill Yogurt Sauce!

More Recipes You May Also Enjoy

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Ingredients

1/2 cup plain Greek Yogurt

2 cloves garlic, minced or pressed

2 tablespoons fresh dill

Pinch sea salt

1-2 tablespoons lemon juice

Instructions

1. In a small bowl, combine yogurt, minced garlic, fresh dill, sea salt, and lemon juice. Stir to combine.

2. Taste and adjust flavor as needed. Add more lemon juice for acidity or garlic for flavor. You can also add a pinch of cayenne pepper for yeat and a drizzle of olive oil.

Notes

Storing Dill Yogurt Sauce

Refrigerate leftovers in a covered container for up to 5 days.

Nutrition Information:

Yield: 4 Serving Size: 1
Calories: 20 Amount Per Serving: Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 46mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 3g

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This oh-so-simple Dill Yogurt Sauce is a delicious and creamy Greek tzatziki-influenced quick versatile dip for all things healthy and all things delicious. Perfect for entertaining and snacking. If you have 2 minutes, and 4 simple ingredients, this dip is ready to go!

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We made a simple cucumber dill salad fresh from the garden patch. Used a food processor to slice cucumber and a red onion thinly, add vinegar/ sugar to taste and mix in fresh dill. Yum!

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We made a simple cucumber dill salad fresh from the garden patch. Used a food processor to slice cucumber and a red onion thinly, add vinegar/ sugar to taste and mix in fresh dill. Yum!

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I love making a smoothie with students. We did this activity virtually while everyone was at home in 2020 and again in person. Students love adding a variety of fruits and vegetables.

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Fruit salsa made with fresh kiwis, apples, and berries is a sweet, refreshing treat when served with crispy homemade cinnamon tortilla chips.

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We have tea in class most days, especially in the winter. This one is simple and the kids can help make it.

ingredients

¼ cup fresh mint leaves

2 cups water

honey or sweetener of choice to taste

instructions

1. Roughly tear the leaves with your hands and place them in a small strainer placed over a teapot or glass bowl.

2. Bring the water to a boil and pour over the leaves. (The water should cover the leaves in the strainer)

3. Cover the teapot or bowl and let the leaves steep for at least 5 minutes.

4. Gently bruise the mint leaves with the back of a wooden spoon or a muddler to release the oils, then remove the strainer pressing on the leaves to extract as much liquid as possible.

5. Pour into tea cups or mug and sweeten with honey or sugar to taste if desired.

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Great way to teach Grow a Rainbow - Eat a Rainbow...and as students eat each color, they review / learn the health benefits (glow) of each color. Although the garden might not have the variety of fruit, raw vegetables (or mixing fruits and veggie) using different colors..sampling small bites could also be used. Cut carrots, lettuce, radish, tomato,, blueberries, etc.

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Take 7 wooden skewers and thread the following fruit onto each - 1 raspberry, 1 hulled strawberry, 1 tangerine segment, 1 cube of peeled mango, 1 chunk of peeled pineapple, 1 chunk of peeled kiwi, 1 green and 1 red grape, and finish off with 2 blueberries. Arrange in a rainbow shape and let everyone help themselves.

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These vitamin-packed fruit skewers are a simple, colourful and fun way to get kids to eat fruit. They'll love helping to make them too.

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Make the kids feel fancy with cucumber tea sandwiches!

Ingredients:
sliced bread
cream cheese
cucumber

Spread cream cheese on bread. Add cucumber slices and make sandwiches. Cut off crusts from sandwiches (compost them if pests aren't a problem) and cut each sandwich into three strips. Enjoy with pinkies up.

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Rise and Shine Rings Recipe from Scholastic

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Rise and Shine Rings Recipe from Scholastic

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Rise-and-shine rings: Slice a green or red pepper horizontally to make rings about a half-inch thick. Place rings in a nonstick pan. Crack an egg (or pour a well-beaten egg) into the middle of the ring. Fry 2 minutes on each side on medium heat, flipping carefully, or until desired doneness.

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I just made cabbage and onions with our preschooler's, we sauteed it down and ate it at snack time we also cut up cabbage and carrots and ate them both raw. Tasting the different between cooked and raw and then did a tally to see which one they liked better. Marie PHS

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Our herb lesson included sampling some herb water! (Kelly Mitchell)

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We chopped fresh mint, lemon balm and lemon slices and put them into a water pitcher for sampling. The students thought it was like fancy spa water! :)
We also planted a variety of other herbs that we will use throughout the year in other recipes.

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Copy of Kids Cooking Recipes : Roz Goodman

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With only a few radishes, this recipe can go a long way. A favorite among my students and my family. Goes very well, also, with fermented beverages.

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With only a few radishes, this recipe can go a long way. A favorite among my students and my family. Goes very well, also, with fermented beverages.

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Cream cheese mixed with chopped serrano chilies and lime juice and zest give these elegant appetizer radish bites their kick.

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I like to bring my camp stove in and make these outside during drop-off or pick-up time so that parents can try them too!

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A great way to use tomatoes, hot peppers, onions and cilantro grown in the garden. There are many ways to prepare it -- one option is linked above.

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Pico de Gallo is a fresh, raw salsa with great flavor that can be eaten with tacos, burritos, or as a topping for rice and beans. This salsa recipe will teach you how to make this delicious Mexican dish at home!
Perhaps most of you already know this delicious salsa, but hey! It is close to summer, and grilling season is about to start (at least here in my area), and I find this a good reason to post this recipe.

Salsa Mexicana, or "Pico de Gallo Salsa", known in some areas of México, is one of the easiest salsas to make. It can be ready in a matter of minutes to top your grilled chicken, steaks, or fish! Basically any meal you like! The name Salsa Mexican comes because it has the color of the Mexican Flag: Red, white and green.

History Behind Salsa Mexicana

It is said that salsa Mexicana, also known as pico de gallo or just pico, originated in the state of Puebla. The name pico de gallo means "rooster's beak" and some say the name comes because it looks like it was chopped by a rooster's beak. Others believe that the way it is chopped resembles a rooster meal.

It is said that people back then used to use two fingers to pick the salsa and eat it forming a beak with their fingers.

Frequently Asked Questions About Mexican Pico De Gallo

Before I share my recipe, here are a few questions I've been asked and I wanted to answer.

Which tomatoes are best for making salsa?

The best tomatoes are the vine-ripened red ones you buy at your local farmer market in season - they are the sweetest! Just remember to let the tomatoes become fully ripe; when you bring them from the store most times, they need more time to be ready.

Also, I don't use store-bought cherry tomatoes. They're not flavorful enough unless they are organic.

If you don't have access to these types of tomatoes, plum tomatoes are another good option. If you live in an area where they are hard to find some people had used canned tomatoes, you will need to rinse them first, but they're not as sweet.

How do I make salsa without tomatoes?

You can substitute tomatoes with avocados and mangoes to make a delicious avocado salsa or molcajete. You can even make pico de gallo with pineapple! There is another Pico de Gallo Salsa in some regions of Mexico that use fruit, like Mango and oranges.

However, depending on the final dish you are preparing, using these alternatives will be different, so it's up to you!

Which is the best spicy pepper to use for pico de gallo?

I like to use 2 serrano peppers but you can also swap it out for 1 jalapeño pepper instead. If you use Habanero pepper, like in Yucatan, then it is called "Xnipec Salsa"

Can I make prep the ingredients ahead of time?

You can prepare the ingredients ahead of time, making sure they are stored in the refrigerator in separate containers, as shown in the picture below.

How long does this salsa last in the fridge?

It may last up to 2-3 days in the refrigerator but I don't recommend keeping it any longer than that due to oxidation and spoilage.

Plus, after a few days, the flavors of the pico will start losing their freshness and it won't taste as good.

Different Variations Of This Pico Recipe

You know that most of the ingredients in a Mexican salsa are a combination of tomatoes and chopped peppers, fresh or cooked, and seasoned in many different ways.

Some have lime juice, cilantro, avocado, red onion, scallions, and even fruit! Each region of the country (as well as families) have their own special variations.

For us at home, it gets a little twist when we eat baked chicken rotisserie-style. I personally like to add finely chopped cabbage and radishes. My family likes to use it on a salad or to top our favorite tacos (especially these tacos al pastor).

If you have a special variation of this salsa, please let me know. I would love to try it!

Authentic Pico De Gallo Salsa

This recipe for authentic salsa Mexicana will teach you how to make this delicious dish that can serve as an appetizer or side dish with the main course.

Here's a list of everything you need:

Ripe tomato (finely chopped)

Onion (finely chopped)

Serrano peppers

Lime juice

Cilantro (finely chopped)

Salt

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
JUMP TO FULL INSTRUCTIONS
How To Make Salsa Pico De Gallo: Step By Step Tutorial

This recipe is super easy to make!

All you need to do is:

Add the chopped tomato, onion, and serrano pepper to a bowl.

Add the cilantro, lime juice, and salt as well.

Mix gently until all the ingredients are coated with lime juice.

Cover and refrigerate for 30 minutes before serving.

Enjoy!

What to serve with pico de gallo

Whenever I make this fresh salsa at home, I love to make some sort of a taco like these crispy cod tacos and these chorizo potato tacos to eat with. The tomatoes and lime juice from the salsa really give the tacos some light freshness they really need sometimes.

I also like to use the pico and add a spoonful of it to my black bean soup and salad!

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for pico de gallo salsa, take a look at some of these other authentic Mexican recipes:

I hope you make this authentic Mexican tomato salsa! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!

Mely

📖 Recipe

Pico de Gallo Salsa

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Pico de Gallo Salsa (Authentic Salsa Mexicana)

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Pico de Gallo is a fresh, raw salsa with great flavor that can be eaten with tacos, burritos, or as a topping for rice and beans. This salsa recipe will teach you how to make this delicious Mexican dish at home! Perhaps most of you already know this delicious salsa, but hey!

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I did this with my summer school students. They loved every moment of the process, from gathering the ingredients to chopping them and assembling the pizzas. They ate every bite!-Adrianna

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From Troy Kids Garden and Youth Farm
Ingredients:

2 ½ c ANY vegetables

½ c fresh dill

1 c white vinegar

4 T salt

5 peppercorns

1 T pickling spice

Water

Directions:

Chop vegetables into bite size pieces. In a 1 quart mason jar*, combine vinegar, dill, and salt. Next, add peppercorns and pickling spice. Add vegetables to jar. Fill jar to the very top with water, seal jar, and set upside down. Allow to sit for at least 10 minutes. They will keep for up to 2 weeks if refrigerated.  Enjoy!

*if a jar is not available, the same process can be done in a bowl,

following the same instructions, filling the bowl with enough

water to cover vegetables. Cover bowl to allow to sit.

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From the Troy Kids' Garden and Goodman Youth Farm