Skinny Tzatziki
(from mdauphin’s recipe box)
Tzatziki is a classic Greek cucumber yogurt sauce or dip. It is served as a condiment on gyros, fish and souvlakis, and other Greek dishes or it is served as a dip with pita wedges. I personally love it on my Spinach and Feta Stuffed Chicken Breasts, on chicken burgers, as a dip with crudites and even drizzled over Greek salad. My lightened up version is fat free and zero points!
I can’t think of a better time to make this with all the cucumbers and fresh herbs growing in my garden right now. Chives aren’t typically added but I love the flavor it adds to it. Some people also like to add mint leaves. Straining the yogurt and cucumbers are a must to make this thick, so don’t skip this step!
Source: Skinny Taste
Serves 8 peopleCategories: Condiment
Ingredients
- 8 oz fat free greek yogurt (I used Fage)
- 1 small cucumber, peeled and seeded (1 cup grated and drained)
- 1 clove garlic, crushed
- 1 tsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- kosher salt and fresh pepper
Directions
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Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
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Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
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Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.Makes about 2 cups. Store in refrigerator for about a week.