Tzatziki (Greek Yogurt Cucumber Dip)

Gus Tzumakaris of Mythos starts with 12 oz. of Greek yogurt, which he strains by placing it inside a piece of cheesecloth suspended over a bowl. After he discards the liquid, he has 1 C. of very creamy yogurt for the tzatziki. Feel free to substitute plain lowfat yogurt. Serve this classic Greek dip with grilled whole wheat pita. It’s also great over grilled chicken or lamb.
2 faves
Nutrition per serving    (USDA % daily values)
CAL
348
FAT
101%
CHOL
8%
SOD
4%

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Ingredients for 2 servings

1 medium cucumber, peeled

1 C. plain yogurt

4 Tb. virgin olive oil

1 Tb. chopped fresh dill

1 Tb. chopped fresh garlic

1 Tb. red wine vinegar

Preparation

1.

Using a knife, remove the seeds from the cucumber and cut into small dice. Do not chop in a food processor or the cucumber will become mushy. Mix cucumber with the rest of the ingredients.

View instructions at
County Lines Magazine

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