"Tzatziki ( prononced either za-DZEE-kee or dza-DZEE-kee, with emphasis on the second syllable) is a classic Greek sauce served with chicken, beef or lamb. Use Tzatiki in place of any condiment to finish sandwiches, wraps or salads. This is a lower fat, higher protein alternative to add zest to your favorite recipe. Enjoy!" (Kathleen A Siegel, RD, CDN) Visit nutritionbabes.com for more of their recipes and tips.
During the taste test Kid Kritics had lots of comments about this dip such as, "Looked strange then I was surprised – It was pretty good. Really good … one of the best dips I’ve ever had!
Smells like Ranch Dip."
Small mixing bowl, cutting board and knife, paper towels
1 16 oz. container plain, low fat Greek Yogurt (such as Cabot Creamery)
1 cucumber, peeled, seeded and diced (place on paper towels to strain water)
1 Tbs. red wine vinegar
1 tsp. garlic, fresh, crushed
2 Tbs. lemon juice, fresh squeezed
2 Tbs. dill, fresh, chopped
1 tsp. sea salt
1 Tbs extra virgin olive oilMix all ingredients. Chill for at least two hours and garnish with dill sprigs prior to serving.
If you do not have fresh dill, use 2 tsp dried. Leave the peels on the cucumber - just be sure to use organic or homegrown to avoid wax and pesticide exposure. Tip: The long English cucumbers are seedless or have small seeds that can be left in the dip.
Nutrient Analysis per serving (3 Tbs) 30 calories, 1.5g fat, 0.5g sat fat, 2 mg chol, 165 mg sodium, 3 g Protein