Greek Tzatziki
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For this fresh dip, go for a full-fat yogurt. You need only a little to add a refreshing note to the vine leaves.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 18 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 3 mg |
| sodium | 23 mg |
| % RDI: | - |
| calcium | 2% |
| vit A | 1% |
Suggested Recipes
-
2 cups (500 mL) Balkan-style plain yogurt
1 small clove garlic, minced
1 tbsp (15 mL) each chopped fresh mint and extra-virgin olive oil
1/4 tsp (1 mL) salt
1/2 cup (125 mL) diced seeded peeled cucumber
Preparation:
In refrigerator, drain yogurt through cheesecloth-lined sieve set over bowl until thick enough to mound on spoon, about 2 hours.
Mix in garlic; mint; olive oil; salt ; and cucumber.
Mix in garlic; mint; olive oil; salt ; and cucumber.
Source
Canadian Living Magazine: August 2006
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