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Serving(s) |
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1-½ cups (375 mL) |
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| General Category : Dips and Spreads |
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| Food Group : Vegetables, Cheese/Other Dairy |
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| Cuisine Type : Greek |
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| Preparation Method : Other |
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| Tzatziki is a simple dip that goes well with Greek dishes. You can use drained full-fat or 2% yogurt, or homemade Drained Goat's Milk Yogurt (see recipe link at bottom of page) for an even more authentic and tangy flavour. Serve this dip with warmed pita or garlic bread or Deep-Fried Calamari (see recipe link at bottom of page). |
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Ingredients
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1 piece (6 inches/15 cm) English cucumber |
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1/2 tsp (2 mL) salt |
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1 cup (250 mL) Drained Goat's Milk Yogurt |
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2 tbsp (30 mL) finely chopped fresh mint |
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2 cloves garlic, minced |
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1 tbsp (15 mL) extra-virgin olive oil |
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Preparation
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Grate cucumber coarsely into bowl; sprinkle with salt and let stand for 30 minutes. Using hands, squeeze cucumber, in batches, to remove as much moisture as possible.
Stir yogurt, mint and garlic into cucumber; scrape into serving bowl. (Make-ahead: Cover and refrigerate for up to 2 days.) Drizzle oil over top.
Makes about 1-½ cups (375 mL), about 6 servings.
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Nutritional information
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| Per 1 tbsp (15 mL): about 37 cal, 4 g pro, 14 g total fat (4 g sat. fat), 7 g carb, 2 g fibre, 16 mg chol, 559 mg sodium. % RDI: 10% calcium, 5% iron, 6% vit A, 40% vit C, 11% folate. |
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Source
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Homemakers Magazine: September 2004
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