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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Tzatziki

Use thick, Greek-style yogurt in this dish, pronounced "dzah-DZEE-kee."

Cooking Light AUGUST 2009

  • Yield: 8 servings (serving size: about 1/4 cup)

Ingredients

  • 2 cups plain 2% low-fat Greek-style yogurt
  • 3/4 cup shredded seeded peeled cucumber
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 3 garlic cloves, minced

Preparation

1. Combine all ingredients in a medium bowl, stirring well.

Nutritional Information

Amount per serving
  • Calories: 60
  • Fat: 3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.5g
  • Carbohydrate: 3.4g
  • Fiber: 0.2g
  • Cholesterol: 3mg
  • Iron: 0.1mg
  • Sodium: 95mg
  • Calcium: 62mg
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Tzatziki recipe

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