This popular Greek dip is simple to make and extremely versatile.

There’s a reason people swear by the Mediterranean diet: the food is rich in vitamins and minerals, and studies have shown that those who follow it live longer. A staple in Greek cuisine, tzatziki combines thick, plain yogurt with dill, cucumber, and garlic. “There’s no added sugar or preservatives and you get the bonus of adding a real depth of flavor to your meal," says Michael Psilakis, chef/owner of Kefi, MP Taverna, and FishTag restaurants in New York City.

The spread makes a dynamite pairing with anything from a simple crudité platter to grilled lean protein. “Char and tzatziki are natural partners,” says Psilakis, who also substitutes it for mayonnaise (in chicken, tuna, crab, or egg salad sandwiches) or sour cream (with a platter of smoked salmon).

Makes 5 ½ cups

3 cloves garlic, peeled
½cup white vinegar or white wine vinegar
4 cups Greek yogurt
1 large English cucumber, ends trimmed, peeled, and halved lengthwise, seeds discarded and flesh cut into 1⁄4-inch pieces
3 tablespoons loosely-packed chopped fresh dill
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper

Combine garlic and vinegar in a blender and puree until smooth. Using a whisk, in a small bowl, gently work the garlicky vinegar into the yogurt until it is fully incorporated. Fold in the cucumbers, dill, salt, and pepper. Transfer to a container with a tight-fitting lid. The dip will keep for up to one week in the refrigerator.

Find more healthy DIY condiments here.

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