Tatziki
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 42.6
- Total Fat: 1.0 g
- Cholesterol: 3.7 mg
- Sodium: 916.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.2 g
- Protein: 3.4 g
View full nutritional breakdown of Tatziki calories by ingredient
Introduction
Ignore the high sodium on this recipe - most of the salt listed is not included in the recipe. Best made one day ahead, but still good made just before serving. Ignore the high sodium on this recipe - most of the salt listed is not included in the recipe. Best made one day ahead, but still good made just before serving.Number of Servings: 8
Ingredients
-
Yogurt, plain, low fat, 2 cup (8 fl oz)
Garlic, 2 cloves
Cucumber (peeled), .5 large (8-1/4" long)
Pepper, black, .25 tsp
Kosher Salt, 3 tsp
Tips
This can be made ahead and refrigerated in a sealed container (lasts several days).
Great as a condiment or dip with pitas, shish-kabobs, or roasted meats.
Directions
Peel cucumber, slice thin (1/8"). Put in a container, add salt and stir. Put some sort of weight on top of cucumbers to press moisture out of them. Put in refrigerator for 4 hours.
Take cucumbers out, rinse. Put cucumbers in a kitchen towel and wring out moisture, Rinse several times to remove most of salt taste. Press again.
Smash and dice garlic cloves.
Mix garlic, cucumbers and pepper into yogurt.
Serving Size: Makes 8 1/4 cp servings
Number of Servings: 8
Recipe submitted by SparkPeople user KDAWSONORG.
Take cucumbers out, rinse. Put cucumbers in a kitchen towel and wring out moisture, Rinse several times to remove most of salt taste. Press again.
Smash and dice garlic cloves.
Mix garlic, cucumbers and pepper into yogurt.
Serving Size: Makes 8 1/4 cp servings
Number of Servings: 8
Recipe submitted by SparkPeople user KDAWSONORG.