Tangy - Tzatziki - Cucumber Sauce (similar to Olga’s):
- Minutes to Prepare:
- Number of Servings: 9
Ingredients
Yields 9 servings of 2 tablespoons. ½ teaspoon kosher or sea salt ½ cup peeled, seeded , and coarsely shredded cucumber (I used a seedless English cuke on a cheese grater)¾ cup or 6 oz. container non-fat plain yogurt (Dannon used for this recipe calculation)¼ cup reduced fat sour cream (Kroger used)1 tablespoon lemon juice 1 teaspoon rice or white vinegar 1 teaspoon good olive oil (Lucini used)1 garlic clove, finely minced 1 tablespoon chopped fresh dill or ½ teaspoon dried½ teaspoon dry Greek or Italian seasoning, either is fine.Freshly ground black pepper to taste Optional kosher or sea salt to taste
In a small bowl or cup, mix the ½ teaspoon of salt with the shredded cucumber and set aside. Allow to stand at least 5 minutes.
In a medium bowl, mix well the non-fat yogurt, reduced fat sour cream, lemon juice, vinegar, and olive oil.
Season the yogurt mixture with the dill, the Greek or Italian seasoning, and the minced garlic.
After 5 minutes has elapsed, drain to remove the excess fluid that has separated from the cucumber. The best way to fully drain is by pressing the cucumber with the back of a large spoon against the inside of a fine metal strainer. Press firmly, but not as to force the cucumber through the fine screen. Or, you can also use a coffee filter to drain and gently squeeze out any remaining fluid. Add drained cucumbers to yogurt sauce and mix thoroughly. Season to taste with salt and pepper. Ready to use immediately. Keep refrigerated.
Number of Servings: 9
Recipe submitted by SparkPeople user FAIRFAUX08.
In a medium bowl, mix well the non-fat yogurt, reduced fat sour cream, lemon juice, vinegar, and olive oil.
Season the yogurt mixture with the dill, the Greek or Italian seasoning, and the minced garlic.
After 5 minutes has elapsed, drain to remove the excess fluid that has separated from the cucumber. The best way to fully drain is by pressing the cucumber with the back of a large spoon against the inside of a fine metal strainer. Press firmly, but not as to force the cucumber through the fine screen. Or, you can also use a coffee filter to drain and gently squeeze out any remaining fluid. Add drained cucumbers to yogurt sauce and mix thoroughly. Season to taste with salt and pepper. Ready to use immediately. Keep refrigerated.
Number of Servings: 9
Recipe submitted by SparkPeople user FAIRFAUX08.
Nutritional Info Amount Per Serving
- Calories: 24.9
- Total Fat: 1.3 g
- Cholesterol: 3.9 mg
- Sodium: 84.3 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.1 g
- Protein: 1.3 g
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