Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Tzatziki
Getting reviews...
- Level: Easy
- Total: 2 hr
- Prep: 2 hr
- Yield: 2 1/2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 120
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 16 mg
- Sodium
- 530 mg
- Level: Easy
- Total: 2 hr
- Prep: 2 hr
- Yield: 2 1/2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 120
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 16 mg
- Sodium
- 530 mg
Ingredients
Directions
- Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt. Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and drain, 10 to15 minutes, to extract excess water. Add drained cucumber to yogurt, along with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Drizzle with olive oil and garnish with mint leaves. Serve with pita triangles or grilled fish.
