Tzatziki
Try this Tzatziki recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 english cucumber peeled (i go with one that's abou
- 2 cups full-fat greek yogurt*
- 1-2 garlic cloves peeled
- 1 teaspoon dried dill or 2 tablespoons fresh dill chopped
- Carbohydrate 0.0183781522307813 g
- Cholesterol 0 mg
- Fat 3.225 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.445308 g
- Serving Size 1 1 cup (7g)
- Sodium 604.788107270058 mg
- Sugar 0.0183781522307813 g
- Trans Fat 0.0873329999999999 g
- Calories 29 calories
Grate the cucumber into a mesh strainer. Sprinkle with salt and let sit in the sink or in a bowl to sweat out the moisture for at least 20 minutes.While the cucumber is sweating, prepare the rest of the dip.In a medium bowl, combine the yogurt, dill, olive oil, and vinegar.Prepare the garlic by either crushing it with a knife or using a microplane to grate it into the yogurt mixture. Add to the bowl.Add the strained cucumber to the yogurt mixture and stir until combined!Taste and adjust seasoning if necessary.Place in the fridge until ready to use. I recommend you let it sit for at least a couple hours to allow the flavors to meld.
