Dinner, Side Dishes, Snacks & Appetizers
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Tzatziki and Pita

I mentioned last week that I had an Olympic themed party where I made from a few different countries.  I made a Greek feta and spinach pie called spankopita (recipe HERE) and also made Tzatziki.  This was my first time making both and I would definitely make them again.  Today I am giving you the Tzatziki recipe.  This is a fresh, light, and crisp yogurt dip meant to top meat.

1/2 Large Cucumber

1 1/2 Cups Plain Greek Yogurt

2 Large Garlic Cloves

2 TBSP EVOO

1 TBSP White Vinegar

1/2 TSP Salt

1 TBSP Fresh Dill, minced

Tzatziki Ingredients

Tzatziki Ingredients

Grate the cucumber and drain through a fine mesh sieve overnight in fridge (you can also squeeze the excess water from the cucumber to quicken the process)

Make sure as much water is out of the zucchini as possible!

Combine yogurt, garlic (grated or minced), vinegar, and salt in a large bowl

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Cover and refrigerate overnight

Transfer the grated cucumber and dill to the yogurt mixture

Stir to combine

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Serve chilled with pita bread for dipping or serve over meat

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Tzatziki
Serves 12
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Prep Time
8 hr 15 min
Total Time
8 hr 15 min
Prep Time
8 hr 15 min
Total Time
8 hr 15 min
41 calories
2 g
4 g
3 g
1 g
1 g
47 g
113 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
47g
Servings
12
Amount Per Serving
Calories 41
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 4mg
1%
Sodium 113mg
5%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 1g
Vitamin A
1%
Vitamin C
1%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 Large Cucumber
  2. 1 1/2 Cups Plain Greek Yogurt
  3. 2 Large Garlic Cloves
  4. 2 TBSP EVOO
  5. 1 TBSP White Vinegar
  6. 1/2 TSP Salt
  7. 1 TBSP Fresh Dill, minced
Instructions
  1. Grate the cucumber and drain through a fine mesh sieve overnight in fridge (you can also squeeze the excess water from the cucumber to quicken the process)
  2. Combine yogurt, garlic (grated or minced), vinegar, and salt in a large bowl
  3. Cover and refrigerate overnight
  4. Transfer the grated cucumber and dill to the yogurt mixture
  5. Stir to combine
  6. Serve chilled with pita bread for dipping or serve over meat
beta
calories
41
fat
3g
protein
1g
carbs
2g
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