Carrot Tzatziki

On my recent trip to Greece, I tasted some of the most refreshing and rich dishes I’ve ever had. While I indulged in decadent dishes like saganaki, made of fried cheese, some of my favorite meals consisted of salads and dips.

One tzatziki that I had while on the island of Naxos, was memorable for its salty flavor and creamy texture. None of the others lived up to the same standards — that is, until I arrived in Santorini and had a carrot tzatziki. The carrots don’t add much in the way of flavor, but bring a crunchy element to an otherwise smooth dip.

After my first couple of bites of the dip, I decided I needed to try to replicate this dip at home. While my version doesn’t compare to the one in Santorini, it’s easy and quick, requires minimal ingredients and makes a great appetizer or dip for roasted vegetables.

Carrot Tzatziki


> 1/2 cup Greek yogurt
> 1 Persian cucumber, finely sliced
> 1/4 cup shredded carrots, broken into small pieces
> juice and zest from 1/4 lemon
> salt and pepper


Combine all ingredients in a bowl and mix together. Season with salt and pepper.

Makes 4 appetizer servings.

Original recipe.