This recipe was created for the Greece themed cooking day while I was teaching the 2013 "Cuisine Around the World" Cooking Elective for 3rd-5th graders at the Village Charter school. Cook time is chilling time.
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Units: US | Metric
- 1Put the cucumber chunks into blender or food processor and pulse a few times.
- 2Put into a strainer and push out as much liquid as possible.
- 3In medium bowl, stir together strained cucumber, yogurt, garlic, mint, sea salt, paprika and black pepper.
- 4Refrigerate 30 minutes, or until ready to use.
- 5Serve with pita chips, on gyros, or over a simple tomato and kalamata olive salad.
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Nutritional Facts for Tzatziki (Greek Cucumber Dip)
Serving Size: 1 (611 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 32.8
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 198.4 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 1.1 g
- Sugars 3.3 g
- Protein 1.4 g
The following items or measurements are not included: