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Fennel Tzatziki with Mint

Total Time 5 minutes
Servings 3 cups


  • 1 small fennel bulb trimmed of coarse outer leaves, roughly chopped
  • 2 tablespoons fennel fronds
  • 2 cloves garlic crushed
  • 1 small seedless cucumber peeled, seeded, and roughly chopped
  • ¼ cup mint leaves
  • 17 ounces plain full fat Greek yogurt
  • Juice of half a lemon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt


  1. In a food processor, pulse the fennel, fronds, and garlic until finely chopped. Add the cucumber, mint, yogurt, lemon, vinegar, and salt. Puree until the cucumber is finely chopped and the mixture is well combined.
  2. Transfer the tzatziki to a serving bowl. Taste for seasoning. Garnish with more fennel fronds and serve alongside grilled meats, fish, or chicken.