Healthy Serving:
Tzatziki
This cold, low-calorie dip is great on breadsticks and
crackers.
Ingredients:
- 1 1/4 c. plain non-fat yogurt
- 2 large cucumbers, peeled and seeded
- Salt
- 1-2 cloves garlic
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- 1 tsp. lemon juice
- 1 tbsp. dry dill
- 1 tsp. high quality olive oil
- Freshly ground pepper
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Directions:
- Line a sieve with either a double thickness of dampened cheese cloth
or linen tea towel. Spoon in yogurt and set sieve over a bowl.
Refrigerate for 2-3 hours or until yogurt is about half its volume and
thick and creamy.
- Either shred or cut cucumber into julienne strips. Place in a
colander in sink or over a bowl. Sprinkle generously with salt. Mix
well and let drain for at least 30 minutes to one hour. Rinse and
gently pat between paper toweling.
- Press the garlic into a bowl and, using a fork, mash it with a
little bit of salt. Add the thickened yogurt, cucumber, lemon juice,
pepper, dill and olive oil. Mix well. Serve or refrigerate up to 2
days so flavors will mingle. Stir again before serving and sprinkle
with additional dill if desired.
From the Hasbro Children's Hospital Cookbook,
which raised funds for the pediatric center's original opening. More
Hasbro Children's Hospital history
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