Tzatziki

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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield:
8 servings (serving size: about 1/4 cup)
Joanne Weir
August 2009
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 60
  • Fat 3g
  • Satfat 1.2g
  • Monofat 1.3g
  • Polyfat 0.3g
  • Protein 5.5g
  • Carbohydrate 3.4g
  • Fiber 0.2g
  • Cholesterol 3mg
  • Iron 0.1mg
  • Sodium 95mg
  • Calcium 62mg

How to Make It

Combine all ingredients in a medium bowl, stirring well.

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