Tzatziki (Greek Yogurt Cucumber Sauce) - Ww Core

Submitted by Chef #884122

"Tzatziki is a cool garlicy sauce to spice up grilled or roasted meats or to use as a dip. It is made with WwCore ingredients. I enjoyed Tzatziki when I lived in Greece many years ago. You can add a little olive oil if you need to get in your healthy oil for the day. You can also add a little fresh dill."

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 1 1/2 cups
• Serves: 2-4

ingredients

• 1 cup plain fat free Greek yogurt
• 1⁄2 cucumber
• 3 garlic cloves
• salt
• olive oil (optional)
• fresh dill (optional)

directions

1. Peel the cucumber and remove the seeds. Grate coarsely. Put the grated cucumber in a bowl and sprinkle generously with salt. Let sit for 10 minutes, then drain and squeeze out as much liquid as you can. If you're concerned about salt, rinse the cucumber and squeeze again.
2. Peel and mince the garlic. I love garlic, so you may want to use a little less.
3. Mix the cucumber, garlic, and yogurt. Let sit for a bit to mingle the flavors.
4. Optional: Add olive oil and or minced fresh dill.

Reviews

[Lyssie71]

Great, simple recipe. Exactly what I was looking for to cool down my curry drumsticks. Thank you! Only modification was to add a little fresh lemon juice for a little more acid. Thank you for sharing this recipe!

 

[Chef_Tweaker]

I think I've made this several times. Great basic recipe. When I made it today though I used too much salt and even though I tried to rinse it, the salt overpowered. Just mentioning it as a warning to others. Next time I will rinse it well and taste it before adding the other ingredients.<br/>The salt is an important step. Without it, the water from the cucumber will leach out and make the sauce watery.

 

[allyh2k3]

I made this recipe to put on falafel and it was spectacular! The flavors worked well together and the garlic was not overpowering. I used a mandoline to cut the cucumbers and that took a lot less time than grating the cucumbers. This is a simple and delightful recipe I will definitely use again.

 

[Lucky in Bayview]

Soooooo good! I doubled the recipe using good quality, non-fat Greek yogurt, added about a teaspoon of olive oil and a little over a 1/4 teaspoon of dried dill. I also used an English cucumber and was able to get a ton of water out of it, this was really key. I've tried other recipes that I've liked, but this was just perfect. Thanks so much for posting this keeper recipe.

 

[Three Kids Make Me Crazy]

I made this with vegan yogurt (Almond Dream) and it was really nice for falafels! My ten year old wants to drink it straight.