Recipe courtesy of Amy Cao
Recipe courtesy of Amy Cao
Watch how to make this recipe.
Tzatziki
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- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 248
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 13 g
- Cholesterol
- 19 mg
- Sodium
- 618 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 248
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 13 g
- Cholesterol
- 19 mg
- Sodium
- 618 mg
Ingredients
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.
