This cottage cheese tzatziki is a twist on the type made with yoghurt, and is flavourful from garlic and fresh herbs. An easy recipe that is perfect as an appetizer or as party food. A vegetarian, gluten free and low histamine recipe.
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Why this recipe is so good
- Taste of summer (but enjoy year-round!) - the fresh herbs really make this feel like a dish from vacations in the warmer months.
- Yoghurt-free - this is a tzatziki made without yoghurt, and cottage cheese instead, making it perfect for those who aren't able to enjoy the traditional recipe.
- Easy to make - just a little 'hands on' time grating the cucumber, and then all you need to do is stir all the ingredients together!
Just seven ingredients to make this easy appetizer. You will need:
- Cottage cheese - I suggest using one with as few additives as possible.
- Cucumber - you don't need to peel, but removing the seeds is best.
- Mint and dill - use fresh herbs rather than dried.
- Garlic - use fresh if possible rather than garlic powder. Mince the garlic so the flavour evenly distributes in the dip.
- Olive oil - I suggest using extra virgin olive oil for better flavour (and health benefits).
- Salt - to season. If you like black pepper you can also add a sprinkle.
Variations to the recipe
I use mint and dill in this tzatziki but you can use just mint if you prefer. My low histamine readers may wish to consider just mint if they can't tolerate dill due to its higher salicylate content (see the SIGHI list for more information).
For those who are good with lemon juice, you may wish to add a small squeeze.
Make sure to see the recipe card below for the full ingredients list and their quantities!
Step by step instructions
Halve the cucumber lengthways and use a small spoon to scoop out the seeds.
Grate the cucumber (no need to peel it), and dice the mint and dill (if using). Mince the garlic.
Steps 3 & 4
Add the grated cucumber to a clean tea towel and wring out over a sink to remove excess liquid.
Add all the ingredients to a bowl and stir well to combine so the cucumber, herbs and garlic are evenly distributed in the dip. Spoon into your serving bowl.
How to serve
Tzatziki can be served with fresh crudites such as carrot sticks, celery and bell peppers. It's also lovely with breads or crackers if those are suitable for you. My seed crackers are easy to make and full of healthy ingredients!
It's also perfect as a side with my pesto chicken skewers!
Frequently asked questions
Yes, don't skip this step! The tzatziki will be overly 'wet' if the cucumber isn't wrung out to remove excess liquid.
You can blend it to a smooth consistency, but personally I think the cottage cheese is better left as it is.
Yes, adjust the amount of dill, mint and garlic to taste preference.
More fun dips and little bites to enjoy:
Cottage cheese tzatziki
- 1 cup cottage cheese
- ½ medium cucumber halved, de-seeded
- 2 tablespoon mint diced
- 1 tablespoon dill diced
- 1 teaspoon extra virgin olive oil
- ½ garlic clove minced
- pinch salt
- Halve the cucumber and use a small spoon to scoop out the seeds. Grate the cucumber on a box grater.
- Place the grated cucumber in a clean tea towel, and wring out over the sink to remove excess liquid.
- Combine all the ingredients in a bowl and stir well. Spoon into your serving bowl.
- You don't have to scoop out the seeds of the cucumber, but I suggest it to remove excess liquid.
- For a smooth tzatziki you can blend the cottage cheese first. I think a bit lumpy is better though!
- You can use just mint if you aren't a fan of dill.
- garlic, which scores 1.
- dill, which scores 1. There is a note: 'Small amounts usually not a problem. High salicylate content'.
- cottage cheese is not on the SIGHI list, but is on another web page on their site where it states that it is well tolerated. See here (under dairy).