Tzatziki VII recipe

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Ingredients

1 (32 ounce) container plain yogurt
2 cucumbers
1 medium head garlic
¼ cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon chopped fresh dill weed
salt and pepper to taste

Nutrition Info

170.5 calories
carbohydrate: 10.6 g
cholesterol: 16.6 mg
fat: 12.3 g
fiber: 0.6 g
protein: 5.3 g
saturatedFat: 3.8 g
servingSize: -
sodium: 61.5 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place 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.

  2. Peel cucumbers, remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.

  3. Peel and mince garlic.

  4. In 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.

Recipe Yield

6 to 8 servings

Recipe Note

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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