Tzatziki Sauce with Dill

Tzatziki Sauce with Dill

2
Mary 0

"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."

Ingredients

10 h 15 m {{adjustedServings}} servings 20 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Line a colander with two layers of cheesecloth and place over a bowl. Scoop yogurt onto the cheesecloth and cover the colander with plastic wrap. Put in refrigerator to drain, 8 hours to overnight.
  2. Place grated cucumber in a fine mesh strainer over a bowl; drain until most of the water is released, 1 to 2 hours.
  3. Stir the drained yogurt, drained cucumber, garlic, lemon juice, parsley, and dill together in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.
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Reviews

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  1. 2 Ratings

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This is pretty good considering it has no sour cream and breaks down great nutritionally. I used plain Greek yogurt, so there was no need to drain as written in step #1, making this even easier...

I added 1 TBSP orange blossom honey and half a lemon squeezed along with 2 TBSP Tahini sauce. It tasted amazing!! Thanks for posting this!!