Category: Snack
Tzatziki (Greek Yogurt and Cucumber Sauce) - TastyPlanner.com
Chef: Ayahthetiger
Makes about 3 1/2 cups. You can cut the recipe in half, but it’s so good, you really shouldn’t. Recipe courtesy of Georgette.
South Beach Suggestions:
Yogurt is one dairy product where the South Beach Diet recommends always choosing non-fat or low-fat and there is a huge variation in the amount of fat in various brands of yogurt. The 3 Greek Gods brand of Greek yogurt I found in Utah was fat free and had only 7 sugar carbs in a six ounce container. I would check the label and choose the lowest fat and lowest sugar brand I could find when choosing yogurt. That said, Tzatziki is a condiment, and you won’t be eating enormous amounts of it.
Recipe Source: http://kalynskitchen.blogsp...
Ingredients
3 cups Greek yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
Instructions
If you don’t have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
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