Tzatziki (cucumber Yogurt Dip)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 500 | g | Container plain yogurt |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 2 | T | Olive oil |
| 1 | T | White vinegar |
| Salt and white pepper |
INSTRUCTIONS
Line sieve or strainer with coffee filter or double thickness of cheescloth and place over bowl. Spoon in yogurt, cover and let drain in refrigerator overnight. Peel, seed and grate or finely chop cucumber. Squeeze out excess moisture. Combine drained yogurt, cucumber, garlic, oil and vinegar. Add salt and pepper to taste. Refigerate at least an hour to allow flavours to blend. (I always make a day ahead). Makes about 2 cups - it's addictive!! Serve with pita bread or crackers. Posted to FOODWINE Digest 07 Mar 97 by Pat Belanger <nomad@NETROVER.COM> on Mar 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 640
Calories From Fat: 322
Total Fat: 36.7g
Cholesterol: 30mg
Sodium: 1060.1mg
Potassium: 1873.7mg
Carbohydrates: 48.6g
Fiber: 8.3g
Sugar: 36.4g
Protein: 35.5g