Tzatziki With Cucumber Juice Pulp

Name: Tzatziki With Cucumber Juice Pulp
Prep time: 5 min
Total time: 5 min
Ingredients: ¼ cup cucumber pulp*; ¾ cup Greek yogurt; 1 teaspoon chopped garlic; 2 teaspoons olive oil; 1 teaspoon rice wine vinegar; 2 tablespoons chopped fresh dill; 2 tablespoons chopped pickles; Salt and pepper

Ariella Nelson, MS, RD, CDN • Jun 22, 2016 (Updated: Aug 20, 2019)Comment Jump to Recipe

Mix leftover cucumber pulp into a flavorful tzatziki sauce. Since most of the liquid went into the cucumber juice, the pulp won’t water down this dip.

*NOTE: Cucumber pulp is the leftover portion from making cucumber juice in a juicer. It can also be made by blending two whole (Israeli) cucumbers and squeezing out any liquid through a nut milk bag.

Tzatziki With Cucumber Juice Pulp

Prep Time 5

Total Time 5

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Servings

Ingredients

¼ cup cucumber pulp*
¾ cup Greek yogurt
1 teaspoon chopped garlic
2 teaspoons olive oil
1 teaspoon rice wine vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped pickles
Salt and pepper

Instructions

In a small bowl, mix together all of the ingredients. Season with salt and pepper to taste.
Chill before serving.

Category: Recipes

Cuisine: Mediterranean · Greek

Diets: Dairy

About Ariella Nelson, MS, RD, CDN

Ariella is a New York City based Registered Dietitian Nutritionist with a Masters degree from Long Island University.She shares healthy approaches to keeping kosher on her website, Perspective Portions. Follow along to see the dishings of a dietitian.

Comments

Jeanette Nunez

Jun 17, 2025 at 4:05 pm

This is a brilliant and delicious use of leftover cucumber pulp from the juicer. I added some chopped radish and pickled onion because I’m not a big fan of regular pickles.

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