JillyBee's Tzatziki (Greek Yogurt and Cucumber Sauce)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 105.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 78.8 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.0 g
- Protein: 17.3 g
View full nutritional breakdown of JillyBee's Tzatziki (Greek Yogurt and Cucumber Sauce) calories by ingredient
Introduction
This is that incredible yogurt sauce often paired with gyros, I use as a condiment to Greek Turkey Burgers (try Chef Meg's) and even as a dip for veggies. This is that incredible yogurt sauce often paired with gyros, I use as a condiment to Greek Turkey Burgers (try Chef Meg's) and even as a dip for veggies.Number of Servings: 1
Ingredients
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1. 3 cups Plain Greek Yogurt (must be Greek otherwise you need to strain)
2. I garlic clove chopped
3. I long English cucumber (seedless) or 2 cucumbers with sees removed
4. 2-3 Tblspns fresh dill (mint can be substituted here)
5. Ground Pepper to taste
Plus, sea salt for salting cucumbers (will be removed for those of us watching our sodium intake).
Directions
If you don't have Greek yogurt, strain plain yogurt.
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds if unable to use seedless. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel. *This is an important step or your Tzatziki will be runny.
If you have a food processor- In food processor with steel blade, add cucumbers, garlic, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt.
If you don't have a food processor Do NOT use a blender, it will bring out the moisture again. Make sure you finely diced the cucumber and garlic, dill and whisk together until ir is well mixed. Add to yogurt.
Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Number of Servings: 1
Recipe submitted by SparkPeople user JILLYBEE123.
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds if unable to use seedless. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel. *This is an important step or your Tzatziki will be runny.
If you have a food processor- In food processor with steel blade, add cucumbers, garlic, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt.
If you don't have a food processor Do NOT use a blender, it will bring out the moisture again. Make sure you finely diced the cucumber and garlic, dill and whisk together until ir is well mixed. Add to yogurt.
Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Number of Servings: 1
Recipe submitted by SparkPeople user JILLYBEE123.
Member Ratings For This Recipe
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