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Cookbook
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Greek
Snack
Greek
Snack
Tzatziki with Vegetable Sticks
by · Easy
Vegetarian
Source of fibre
Low sugars
Low salt
Source of potassium
Contains milk and celery. Check the ingredients if you cook for someone with allergies.
Thick yogurt with grated cucumber, garlic and olive oil, served with crunchy carrot and pepper sticks. The Greek answer to the question of what to snack on while dinner cooks.
15 minPrep
15 minTotal
4Serves
Tzatziki with Vegetable Sticks
by · Easy
Vegetarian
Source of fibre
Low sugars
Low salt
Source of potassium
Contains milk and celery. Check the ingredients if you cook for someone with allergies.
Thick yogurt with grated cucumber, garlic and olive oil, served with crunchy carrot and pepper sticks. The Greek answer to the question of what to snack on while dinner cooks.
15 minPrep
15 minTotal
4Serves
Nutrition
Per serving · 212.5 g
166kcal
693 kJ
Protein
3.94 g8%
Carbohydrate
12.9 g5%
Net carbs †
9.43 g
Sugars
9.3 g10%
Fibre
3.46 g
Fat
11.4 g16%
Saturates
5.45 g27%
Salt †
0.21 g3%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Cutting board
Grater
Mixing bowl
Santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Grate the cucumber coarsely with a grater, salt it lightly with some of the salt and squeeze out as much liquid as you can.
2
Stir the cucumber into the yogurt in a mixing bowl with the crushed garlic, olive oil and lemon juice. Chill until serving. Fold in the chopped dill.
3
Cut the carrots and yellow pepper into sticks on a cutting board with a santoku knife and serve alongside the tzatziki.
Before you start
You'll need
Cutting board
Grater
Mixing bowl
Santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Grate the cucumber coarsely with a grater, salt it lightly with some of the salt and squeeze out as much liquid as you can.
2
Stir the cucumber into the yogurt in a mixing bowl with the crushed garlic, olive oil and lemon juice. Chill until serving. Fold in the chopped dill.
3
Cut the carrots and yellow pepper into sticks on a cutting board with a santoku knife and serve alongside the tzatziki.
Nutrition
Per serving · 212.5 g
166kcal
693 kJ
Protein
3.94 g8%
Carbohydrate
12.9 g5%
Net carbs †
9.43 g
Sugars
9.3 g10%
Fibre
3.46 g
Fat
11.4 g16%
Saturates
5.45 g27%
Salt †
0.21 g3%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.