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How to Make Tzatziki and Vegetables
Traditional Mediterranean tzatziki sauce is perfect for dipping low-carb non-starchy vegetables. It can also be used as a topping on salads, sandwiches or wraps.
8 min prep time
16servings
2 Tbsps.
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Step-By-Step Instructions:
- 12-24 hours before serving, line a strainer with a paper coffee filter or cheesecake cloth. Place over a bowl. Spoon yogurt into coffee filter, cover, and refrigerate for 12-14 hours.
- Yogurt will now be thick. Discard the collected liquid beneath or use it in soups or breads. Remove yogurt from the filter and place in a small bowl.
- Mix cucumber, garlic, dill weed, salt, lemon juice, and olive oil into yogurt. Refrigerate for one hour before serving.
- Serve with a variety of vegetables like: fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.
Nutrition facts
16 Servings
-
Serving Size
2 Tbsps.
- Amount per serving Calories 20
- Sodium 57mg
- Total Carbohydrate 3g
- Protein 1.5g
Ingredients
plain non-fat yogurt
2 cup
cucumber(s) (peeled, seeded, and chopped)
1/2
garlic (large, minced)
2 clove
dried dill (can use 1 Tsp. of chopped fresh dill instead)
1/2 tsp
salt
1/4 tsp
lemon juice
2 tsp
olive oil
1 tsp
fresh vegetables ((choose a variety: fresh green beans (slightly steamed), green, red, or yellow peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower. ))
6 cup
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