Fresh Tzatziki Cucumber Dill Sauce/Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 21.0
- Total Fat: 0.1 g
- Cholesterol: 0.4 mg
- Sodium: 211.1 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g
View full nutritional breakdown of Fresh Tzatziki Cucumber Dill Sauce/Salad calories by ingredient
Introduction
This fresh and tangy cucumber dill sauce uses non-fat plain yogurt to give it a creamy taste and texture. It can be eaten as a side dish with grilled chicken or as a topping on a gyro or pita sandwich!! This fresh and tangy cucumber dill sauce uses non-fat plain yogurt to give it a creamy taste and texture. It can be eaten as a side dish with grilled chicken or as a topping on a gyro or pita sandwich!!Number of Servings: 12
Ingredients
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1 cup Fat Free Plain or Non-Fat Greek Yogurt
6 cups Pickling Cucumber or Persian Cucumber, sliced thin
1/2 cup Red Onion, sliced very thin
2 cloves minced Garlic
1/8 cup fresh Dill weed
Juice of 1/4 lemon
Salt and Pepper
Directions
Drain excess liquid from yogurt using either cheesecloth or coffee filter placed into colander. Place in refrigarator for minimun of 30 mintues, longer draining time will yield thicker sauce. If you use Greek Yogurt you do not need to drain it!
While yogurt is draining, slice cucumbers and onions into thinnest slices you can.
After yogurt has drained place in mixing bowl. Add dill, garlic, lemon juice, salt/pepper and mix well.
Pour yogurt mixture over cucumber/onion mixture. Chill for 1-4 hours before serving.
While yogurt is draining, slice cucumbers and onions into thinnest slices you can.
After yogurt has drained place in mixing bowl. Add dill, garlic, lemon juice, salt/pepper and mix well.
Pour yogurt mixture over cucumber/onion mixture. Chill for 1-4 hours before serving.
Member Ratings For This Recipe
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OUTOFIDEAS
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NJHOLTZ
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CD750530
I know I will love this; I've made variations in the past but will try this next. You can buy Greek yogurt cheese (I get it at Trader Joe's), which is much thicker than regular yogurt. I usually use a Kirby (also know as "English" or "Hot House" cucumber; they have tiny seeds and less water. - 2/24/09
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NANCY-
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SUGARPUNK52
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MOONLITCHELLE
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ROSE1953
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ANGEL4NOW
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CARRIEBEAR67
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SOPHIEBBW
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BESTMEPOSSIBLE
I made this for our Easter brunch. It got a bit watery because of the water in the cucumber. Next time I would make the sauce ahead, adding the onions so the flavors blend. I would cut the cucumber ahead and let it drain overnight in a bowl - then combine. I think it would stay thicker. YUMMY! - 4/4/10
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LUCYSTARR2006
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KFCOOKE
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PUMPITUPP
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MOMMYSALAMI
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AMELITA2
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NITAINMN
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8MOREB4
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LAURABELIEVES
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CRZYLLAMA71
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ALEPEQUIJADA
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KITTYHAWK1949
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NELLJONES
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CHERYLHURT
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PICKIE98
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4CONNIESHEALTH
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SRIVERS1
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PATRICIAANN46
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EGGBASKET1
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BILLTHOMSON
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USMAWIFE
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SPARKPEOPLE1951
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AGASSIFAN
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CHARITYFH
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CD5719689
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WAN2BSLIM1
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BET212
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NARA87
Is this how it is made in the U.S.? Or just a variation? Because tzatziki doesn't have lemon or onion in it and we don't use pickles, we use cucumber and nowhere near that much of it. Just curious. :P
We usually eat it with red meat, mostly pork, maybe with poultry. Never even thought about fish! : - 6/1/10
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SAHMWICH
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CATALINITA
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KARENCHAPTER2
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BETHSEADA
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JEANNINED
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JULIES.
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JUDY4652
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KAYOTIC
