Cucumber Tzatziki
Servings
16Serving size
1 Tbsp.
COOKING TIME
30 minutes
CHILLING TIME
30 minutes
Tzatziki can be used as a spread on sandwiches and burgers, or as a dip. The dried parsley can be substituted for the same amount of fresh, or for mint, cilantro, or dill.
Ingredients
| 1 medium Cucumber |
| 2 cup Nonfat Greek Yogurt |
| 1/2 Tbsp. Dried parsley |
| 1/4 tsp. Garlic powder |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1 Tbsp Lemon juice |
Instructions
Gather all ingredients and equipment.
Peel the cucumber in stripes, so that most of the peel is gone.
Using a box grater, grate the cucumber and transfer to a small bowl. Set aside.
Add the yogurt to a medium bowl and stir in the parsley, garlic powder, salt, and pepper.
Add lemon juice to the yogurt; stir well to combine.
Measure out 1/2 cup grated cucumber, leaving the seeds and most of the water behind.
Add the cucumber to the yogurt and stir to combine.
Keep cold until ready to serve.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.