Use as a tangy dip for pita or veggies, a zesty spread on a sandwich or in a salad, or a great sauce for grilled fish. If you can find an English seedless cucumber, you won't have to take time to seed it, and whichever type of cuke you use, there's no need to peel it.
Ingredients
- 1 medium cucumber, seeded and grated
- 1 cup plain low-fat yogurt
- 1 Tbsp fresh lemon juice
- 1 small garlic clove, minced (if desired)
- 1 Tbsp minced fresh dill or tarragon
- Salt to taste
Instructions
Wrap grated cucumber in a kitchen towel; squeeze dry. In small bowl, combine yogurt, lemon juice, garlic, and dill. Add cucumber; tossto coat. Cover and refrigerate for 1 hour or up to 24 hours. Season with salt before serving, if desired. Serve cold.
Make ahead: Refrigerate Tzaziki, tightly covered, for 5 days.
Makes 1¼ cups
Nutritional Information
- ½-cup serving = 30 calories
- Calcium: ½ serving
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