Recipe courtesy of Amy Cao
Tzatziki
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 248
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 13
- Cholesterol
- 19
- Sodium
- 618
- Total: 15 min
- Prep: 15 min
Ingredients
1 large cucumber
Salt
1 clove garlic
1 bunch fresh dill
2 tablespoons olive oil
1 to 2 lemons
2 cups whole milk Greek yogurt
Ground pepper
Pita bread, for serving
Directions
- Using a typical cheese grater, grate your cucumber. Put the grated cucumber into a bowl. Add 1 tablespoon of salt, stir and set aside. Mince your garlic, add a pinch of salt and smooth it into a paste. Put the minced garlic in a separate bowl.
- Wash and prepare the dill by picking the leaves off the stems. Finely chop the dill and add to the same bowl as the minced garlic. Add the olive oil.
- Chop the lemons in half, remove the seeds and squeeze the juice into the dill and minced garlic mixture. Stir.
- Drain the juice from the grated cucumber by using a strainer or doubled-up paper towels. Combine the drained cucumber with the dill mixture. Stir. Lastly, add the yogurt and stir. Add more salt, pepper and/or lemon juice according to how you like it. Stir.
- Keep the tzatziki in the refrigerator until ready to eat. Serve in a nice bowl with a side of warm pita.