Tzatziki
Prepare this traditional Greek dip within an hour of serving time to prevent it from becoming watery. Greek yogurt is thicker and creamier than other yogurt, and we find it superior in this recipe. Serve with pita wedges.
Yield: 10 servings (serving size: about 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 17
- Calories from fat: 5%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.6g
- Carbohydrate: 2.5g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 78mg
- Calcium: 53mg
Ingredients
- 1 cup grated peeled English cucumber (about 1 medium)
- 1 cup plain fat-free Greek yogurt (such as Fage)
- 1 tablespoon chopped fresh mint
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Preparation
- 1. Pat cucumber dry with paper towels. Combine cucumber and remaining ingredients in a small bowl; cover and chill 1 hour.
Tzatziki Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, 5 Ingredients or Less
- CUISINE: Greek, Mediterranean
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Summer
- PUBLICATION: Cooking Light
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