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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.7
  • Total Fat: 1.9 g
  • Cholesterol: 4.6 mg
  • Sodium: 162.7 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Thin Multipurpose Tzatziki calories by ingredient
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Thin Multipurpose Tzatziki

Submitted by: TABMESSER

Introduction

This tzatziki was made to primarily be salad dressing, but switching to greek strained yogurt and wringing out the cucumber after the salt sprinkle stage will make it significantly thicker if you prefer it as a dip or thick for other reasons. This tzatziki was made to primarily be salad dressing, but switching to greek strained yogurt and wringing out the cucumber after the salt sprinkle stage will make it significantly thicker if you prefer it as a dip or thick for other reasons.
Number of Servings: 8

Ingredients

    24 oz Plain Nonfat Yogurt
    8oz Fat Free Cottage Cheese
    1 large cucumber
    1 clove garlic
    1 tbsp chopped onion
    1 tbsp extra virgin olive oil
    1 tsp lemon juice
    1 tsp black pepper
    1 tsp dried dill weed

Tips

I added cottage cheese to this recipe to up the protein a little and because I didn't have access to Greek yogurt at the time. It helped to thicken the result slightly without changing the flavor of the recipe or making it too thick.. Ordinarily I would use only Greek yogurt instead of regular yogurt and cottage cheese if I wanted this sauce to be thick.


Directions

Peel the cucumber and then slice it longways into quarters to expose the seeds. Remove the seeds. Place the cucumber pieces in a colander and sprinkle with salt (I use sea salt just because the big grains are easier to wipe off). Let the cucumber pieces sit for 3 to 5 minutes so that the salt can draw the water out. Meanwhile, chop 1 clove of garlic and a tablespoon of raw onion. Add the garlic, onion, olive oil, lemon juice, black pepper, and dill weed to a blender/processer. Wipe the salt off the cucumber pieces. If you prefer less water, wring out the cucumber pieces like a cloth. otherwise just cut them up and add them to the blender/processer. Pulse to get the ingredients to chop and combine some. Add the yogurt and cottage cheese. Blend to desired consistency. Place in refrigerator and let sit for at least 2 hours before serving.

Serving Size: I wanted large serving sizes because tzatziki is so ussable as a dip and many other things. Sometimes it's even served as a cold soup on it's own on the side. The servings are about 5.5 oz.

Number of Servings: 8

Recipe submitted by SparkPeople user TABMESSER.






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