Tzatziki
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 243.6
- Total Fat: 8.7 g
- Cholesterol: 14.7 mg
- Sodium: 7,154.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.6 g
- Protein: 15.2 g
View full nutritional breakdown of Tzatziki calories by ingredient
Introduction
Greek Yogurt and Cucumber Dip Greek Yogurt and Cucumber DipNumber of Servings: 1
Ingredients
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1 regular cucumber, sliced very thinly
1 tbs salt
1 cup (or 6oz container) plain low-fat yogurt
1 clove garlic, minced or crushed
Juice from half a lemon
1 tsp olive oil
1 paper towel or paper coffee filter
Directions
Slice the cucumber very thinly and place in bowl with the salt, mixing gently to coat the slices with salt. Cover and set aside. Then, line a colander with a paper towel or coffee filter, and add yogurt* to drain.
Allow cucumbers and yogurt to stand (refrigerate if necessary) for at least 15 minutes.
After 15 minutes, rinse the cucumbers extremely well in cold water -- they should be limp and slightly translucent. Make sure you get as much salt off of the cucumbers as possible.
Combine the rinsed and drained cucumbers, the drained yogurt and the rest of the ingredients in a bowl, and serve as a dip with pita or vegetables, or as a condiment for gyros or falafel. Can be stored in the refrigerator for a few days.
For a non-fat option, you can omit the olive oil, and use non-fat yogurt (but it won't taste as nice!).
*Greek- or Mediterranean-style yogurt doesn't need to be drained.
Number of Servings: 1
Recipe submitted by SparkPeople user SWEYTHMAN.
Allow cucumbers and yogurt to stand (refrigerate if necessary) for at least 15 minutes.
After 15 minutes, rinse the cucumbers extremely well in cold water -- they should be limp and slightly translucent. Make sure you get as much salt off of the cucumbers as possible.
Combine the rinsed and drained cucumbers, the drained yogurt and the rest of the ingredients in a bowl, and serve as a dip with pita or vegetables, or as a condiment for gyros or falafel. Can be stored in the refrigerator for a few days.
For a non-fat option, you can omit the olive oil, and use non-fat yogurt (but it won't taste as nice!).
*Greek- or Mediterranean-style yogurt doesn't need to be drained.
Number of Servings: 1
Recipe submitted by SparkPeople user SWEYTHMAN.
Member Ratings For This Recipe
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COURTENAYLEE
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CD1477810
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CHANGING4LIFE
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AWAITING1
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NYSNOW52
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ALIENMAN
For some reason, I didn't like the texture of the cucumbers combined with the yogurt taste. I didn't realize I was this picky! However, everything else about this sauce was awesome and I am so glad someone shared this healthy dip recipe. I'll be making this again and using it for many things. - 2/16/09
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SSBG1980
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FLOBABY3P
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GRACERB
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SOCIALSCIMAJOR
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KATIE:]
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MANASSASMA
I can't stand plain yogurt (I gag at just the thought) so I use Vanilla. I put all of the ingredients in my blender (no need to slice thinly). I use minced garlic and ReaLemon (to taste) . Once pureed, I sprinkle with fresh Chives (dried work too). The longer it "stands", the better it tastes. - 1/27/08
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MOMMA_TO_AMM
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METALCHICK
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MEGD23
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NANDINI/PATTI