Reviews
Add Rating & Review
Back to Healthy Tzatziki
All Reviews for Healthy Tzatziki
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Healthy Tzatziki
Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
16 ounces (2 cups) nonfat yogurt
1 seedless cucumber (14 ounces), peeled and cut into 1/2-inch pieces
2 garlic cloves, peeled and minced or pressed
1/4 cup chopped fresh dill
1 tablespoon olive-cured olive oil (See Cook’s Note)
2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook's Notes
Make the olive-cured olive oil by placing half a cup (2 and a half ounces) Moroccan or Kalamata olives in one cup of extra-virgin olive oil. Let steep for at least one day, and use as olive oil in salads, marinades, etc.
Gallery
Healthy Tzatziki
Recipe Summary
Yield: Makes 3 cups
Gallery
Healthy Tzatziki
Healthy Tzatziki
Healthy Tzatziki
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 16 ounces (2 cups) nonfat yogurt
- 1 seedless cucumber (14 ounces), peeled and cut into 1/2-inch pieces
- 2 garlic cloves, peeled and minced or pressed
- 1/4 cup chopped fresh dill
- 1 tablespoon olive-cured olive oil (See Cook’s Note)
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions
Line colander with a double thickness of cheesecloth. Add yogurt, and drain for 2 hours in the refrigerator.
Remove yogurt from refrigerator, and combine with cucumber, garlic, and dill in small bowl. Stir in oil, vinegar, salt, and pepper. Refrigerate, covered with plastic, until thick and smooth, at least 1 hour and up to 2 days.
Cook's Notes
Make the olive-cured olive oil by placing half a cup (2 and a half ounces) Moroccan or Kalamata olives in one cup of extra-virgin olive oil. Let steep for at least one day, and use as olive oil in salads, marinades, etc.
Cook’s Notes
Make the olive-cured olive oil by placing half a cup (2 and a half ounces) Moroccan or Kalamata olives in one cup of extra-virgin olive oil. Let steep for at least one day, and use as olive oil in salads, marinades, etc.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Healthy Tzatziki
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Healthy Tzatziki
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest