Chuck’s Tzatziki

2016-09-15
  • Yield : 4 servings
  • Prep Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    128
  • Fat

    6 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    8 milligrams
  • Sodium

    159 milligrams
  • Carbohydrate

    9 grams
  • Fiber

    1 grams
  • Protein

    11 grams
  • Sugar

    6 grams

Ingredients

  • 1 English cucumber, seeded and diced
  • 1/2 Vidalia onion, diced
  • Salt
  • 2 cups/500 ml of low-fat Greek yogurt
  • 3 cloves garlic, minced
  • 1 tablespoon/15 ml of olive oil
  • Juice of 1 lemon
  • 1/2 cup/125 ml of dill, chopped
  • 1/2 cup/125 ml of chives
  • Freshly ground pepper

Method

Step 1

In a sieve set over a bowl, toss the diced cucumber and onions with 1 teaspoon salt. Let it drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours.

Step 2

With flat-side of chef's knife, mash garlic with 1/2 teaspoon salt and make a paste. Add garlic paste to the yogurt mixture with olive oil, lemon juice, dill, and chive. Season with salt and pepper.

Step 3

Pat the chopped cucumber dry with paper towels, and add to the yogurt mixture. Keep the mixture refrigerated until ready to use and serve it with fried skate chicken, burgers or as a dip for veggies.

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