Tzatziki Yogurt and Cucumber Dip
Serves 16
Time 48 hr 25 min
Serve this cool and creamy dip with toasted pita triangles, on steamed vegetables or as a sauce alongside grilled kabobs.
Special Diets:
Ingredients
- 1 large cucumber, peeled and halved lengthwise
- 1 teaspoon fine sea salt
- 14 ounces Greek-style plain yogurt
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh dill or fresh mint
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon white wine vinegar
- 1/2 teaspoon ground white pepper
Method
Scrape out cucumber seeds with a small spoon and discard.
Grate cucumber into a medium bowl.
Sprinkle with salt and refrigerate 15 minutes.
Squeeze and drain off any excess water and stir in yogurt, garlic, dill, oil, vinegar, and pepper.
Refrigerate for at least 2 hours to blend flavors.
Season with additional salt and pepper, if desired.
Nutritional Info:
Per serving: about 2 tablespoons, 35 calories (20 from fat), 2.5g total fat, 0.5g saturated fat, 0mg cholesterol, 140mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 large cucumber, peeled and halved lengthwise
- 1 teaspoon fine sea salt
- 14 ounces Greek-style plain yogurt
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh dill or fresh mint
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon white wine vinegar
- 1/2 teaspoon ground white pepper