Tzatziki
Photo: Johnny Autry; Styling: Mary Clayton Carl
Taste and Texture: Yogurt sauce with a Greek accent: chunky from grated cukes, fragrant from dill, and pungent from fresh garlic. Try with: Beef, lamb, or chicken kebabs; pita sandwiches or burgers; crudités or baked pita chips.
Yield: Serves 4 (serving size: 3 tablespoons)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
10 Minutes
Nutritional Information
Amount per serving
- Calories: 36
- Fat: 1g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 4.4g
- Carbohydrate: 2.7g
- Fiber: 0.1g
- Cholesterol: 3mg
- Iron: 0.1mg
- Sodium: 162mg
- Calcium: 50mg
Ingredients
- 3/4 cup plain low-fat Greek yogurt
- 1/4 cup grated peeled English cucumber
- 1 tablespoon chopped fresh dill
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
Preparation
- 1. Combine all ingredients in a medium bowl.
Note:
Avoid garlic cloves with green sprouts inside—they'll be bitter. Be sure to reach for Greek yogurt to achieve the creamiest texture.
Tzatziki Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Family, Make-Ahead
- CUISINE: Greek, Mediterranean
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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