RSSTzatziki Cucumber Dip
From EatingWell: September 1997 — Subscribe Now!
Yogurt cheese is the basis for this tangy cucumber dip. Serve with toasted pita triangles and fresh vegetables.
About 1 1/2 cups
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 3/4 cup yogurt cheese, (see Tip)
- 2/3 cup peeled, seeded and shredded cucumber
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
Preparation
- Combine yogurt cheese, cucumber, oil, garlic and salt in a small bowl.
Tips & Notes
- Tip: To make yogurt cheese: Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Add 1 1/2 cups low-fat plain yogurt. Let stand for 15 minutes then place the colander over a bowl. Cover with plastic wrap and refrigerate for 24 hours. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to an airtight container. Makes 3/4 cup. Cover and chill for up to 1 week.
Nutrition
Per tablespoon: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 55 mg sodium; 26 mg potassium.
Exchanges: Free Food
Recipe Categories
- Ethnic/Regional
- Greek
- Mediterranean
- Servings
- 8 or more
- Type of Dish
- Snack
- Sauce/Condiment, savory
- Appetizer
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Publication
- September 1997
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Lunch
- Appetizers
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