TZATZIKI SAUCE RECIPE
Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. Do not skip draining the cucumbers or your yogurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving. This versatile cucumber yogurt sauce can be used in many ways, be sure to read my post for all the ideas!
Provided by Suzy Karadsheh
Categories Dips and Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
- In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
- Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!
Nutrition Facts : Calories 16.3 kcal, Sugar 0.7 g, Sodium 78.7 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 1.5 g, Cholesterol 0.8 mg, UnsaturatedFat 0.4 g, ServingSize 1 serving
WALNUT SPINACH GREEK YOGURT DIP RECIPE
You'll love this quick and delicious Greek yogurt dip with spinach, chopped walnuts, lemon juice and fresh herbs. Yes, it's a nutritious spinach dip with a tasty Mediterranean twist! This recipe will make about 2 cups of dip. Store any unused dip in the fridge in a tight-lid container for up to 3 days.
Provided by Suzy Karadsheh
Categories Appetizer
Time 10m
Number Of Ingredients 12
Steps:
- Blanch the Spinach. Bring a pot of salted water to a boil. Prepare a bowl of iced water and keep it near. Add the spinach to the boiling water and cook for 10 seconds. Using a pair of tongs, transfer the spinach to the iced water and allow it to cool for a couple of minutes. Drain well and wring out any excess water.
- In a mixing bowl, combine the blanched spinach, yogurt, walnuts, garlic, lemon juice, parsley, and mint. Add a good dash of kosher salt and black pepper. Add a generous drizzle of extra virgin olive oil (about 2 tablespoons). Mix to combine. Taste and adjust seasoning.
- Serve with your favorite veggies and homemade pita chips.
Nutrition Facts : ServingSize 1 tbsp, Calories 52 kcal, Carbohydrate 1.9 g, Protein 3.5 g, Fat 3.7 g, SaturatedFat 0.4 g, TransFat 0.1 g, Cholesterol 1.3 mg, Sodium 84.8 mg, Fiber 0.5 g, Sugar 1 g
BEST TZATZIKI
Learn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it's so easy to make! This basic recipe yields about 2 1/2 cups; multiply if necessary.
Provided by Cookie and Kate
Categories Sauce
Time 15m
Number Of Ingredients 7
Steps:
- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Nutrition Facts : ServingSize 1/4 cup, Calories 78 calories, Sugar 2.7 g, Sodium 154.2 mg, Fat 5.4 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 4.5 g, Fiber 0.4 g, Protein 3.8 g, Cholesterol 4.6 mg
TZATZIKI SAUCE: GREEK YOGURT, CUCUMBER, DILL AND GARLIC
Provided by Koula Barydakis
Time 20m
Number Of Ingredients 6
Steps:
- Sprinkle grated cucumber with salt. Let sit in a colander to drain for 10 minutes, then squeeze out excess water with your hands.
- Combine yogurt, cucumber, garlic, oil, dill and salt in a bowl. Mix well.
- You can either serve immediately or chill in refrigerator for 1 hour before serving.
Nutrition Facts : Calories 96 kcal, Carbohydrate 4 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 4 mg, Sodium 29 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SAVORY YOGURT DIP
Tangy and fresh, this dip pairs perfectly with raw veggies for a low calorie snack.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Season 1/4 cup low-fat yogurt with salt, pepper, 1/2 teaspoon lemon juice, 1 tablespoon chopped fresh herbs (dill, basil, cilantro), and 1/4 teaspoon lemon zest. Serve with raw vegetables.
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