Recipe:
Tzatziki Yogurt and Cucumber Dip
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Tzatziki Yogurt and Cucumber Dip
Makes about 2 cups
Serve this cool and creamy dip with toasted pita triangles, on steamed vegetables or as a sauce alongside grilled kabobs.
Ingredients
1 large cucumber
1 teaspoon sea salt
14 ounces Greek style yogurt
2 garlic cloves, finely minced
1 tablespoon chopped fresh dill (or fresh mint)
2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
1/2 teaspoon fresh ground white pepper
Method
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate. After 15 minutes, drain off any excess water then stir in remaining ingredients. Refrigerate for several hours so flavors blend. Season with additional salt and pepper if desired.
Nutrition
Per Serving: 120 calories (60 from fat), 7g total fat, 2g saturated fat, 6g protein, 10g total carbohydrate (0g dietary fiber, 8g sugar), 5mg cholesterol, 660mg sodium
http://www.wholefoodsmarket.com/recipes/72
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