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Tzatziki VII Recipe

Recipe by: Patricia J

"This is like the garlic dip that many of our Greek friends make and use in their restaurants. Serve in a bowl and garnish with fresh mint leaves, parsley sprigs and olives."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In4 h 15 m
  • 1Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
  • 2Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
  • 3Peel and mince garlic.
  • 4In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
Ingredients
  • 7 servings
  • 171 cals
  • 1 (32 ounce) container plain yogurt
  • 2 cucumbers
  • 1 medium head garlic
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon chopped fresh dill weed
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    171
    9%
  • Fat:
    12.3
    19%
  • Carbs:
    10.6
    3%
  • Protein:
    5.3
    11%
  • Cholesterol:
    17
    6%

Based on a 2,000 calorie diet

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