Tzatziki Sauce -Yogurt and Cucumber Dip

Tzatziki Sauce -Yogurt and Cucumber Dip

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    10 h 15 m
jslingo
Recipe by  jslingo

“Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips. Added another clove of garlic ( werewolves in Florida). Eliminated the parsley and go a little bit heavier on the fresh dill.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
  2. Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
  3. Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

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Reviews (2)

Rate This Recipe
House of Aqua
1

House of Aqua

This turned out excellent! I haven't made tzatziki before, looking forward to making this again! Don't forget the salt and pepper to taste.

12116
0

12116

This was delicious. I used Greek yogurt so I didn't need to strain the yogurt, only the shredded cucumber. I added just a pinch of mint at the end. This was also delicious on fish/shrimp tacos.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 20 cal
  • 1%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 2.5 g
  • < 1%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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