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Tzatziki

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.

Cooking Light JUNE 2008

  • Yield: 10 servings (serving size: about 2 tablespoons)

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.

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
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Tzatziki recipe

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