TZATZIKI SPREAD RECIPES

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TZATZIKI - SKINNYTASTE



Tzatziki - Skinnytaste image

My easy recipe for Tzatziki sauce made with Greek yogurt, cucumbers and garlic. I add this to souvlakis, gyros or grilled pita chips!

Provided by Gina

Categories     Appetizer

Total Time 75 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

8 oz fat-free Greek yogurt (use full fat for Keto)
1 small cucumber (peeled and seeded (1 cup grated and squeezed dry))
1 clove garlic (crushed)
1 tsp lemon juice
1 tbsp fresh dill (chopped)
1 tbsp fresh chives (chopped)
kosher salt and fresh pepper

Steps:

  • Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
  • 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.
  • Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate at least 1 hour before serving.
  • Makes about 2 cups. Store in refrigerator for about a week.

Nutrition Facts : ServingSize 1 /4 cup, Calories 18 kcal, CarbohydrateContent 1.7 g, ProteinContent 2.6 g, FiberContent 0.1 g

TZATZIKI RECIPE - NYT COOKING



Tzatziki Recipe - NYT Cooking image

Called Cacik in Turkey, Tarator in the Balkans, Tzatziki in Greece, each version of this salad is a variation on a theme: yogurt, cucumbers, garlic, fresh herbs. The yogurt is thick, and pungent with mashed garlic, the cucumbers either finely chopped or grated, then salted and allowed to wilt. Walnuts enrich the Balkan version, which is also considered a soup, as is Cacik. India has its version too, raita, the cooling mixture that accompanies hot curries. Whatever the cuisine, it’s one of my favorite combinations, one I never forgo if I see it on a menu.

Provided by Martha Rose Shulman

Total Time 45 minutes

Yield 6 servings

Number Of Ingredients 7

1 European cucumber or 3 Persian cucumbers, finely chopped or grated
Salt
2 cups drained yogurt
2 to 3 garlic cloves, cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with 1/4 teaspoon salt
2 tablespoons chopped fresh mint (more to taste)
Freshly ground pepper
2 tablespoons extra virgin olive oil (optional)

Steps:

  • Toss the cucumber with a generous amount of salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.
  • Beat together the yogurt, garlic, mint, salt and pepper to taste, and olive oil. Stir in the cucumbers. Adjust seasonings and serve.

Nutrition Facts : @context http//schema.org, Calories 89, UnsaturatedFatContent 0 grams, CarbohydrateContent 5 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 7 grams, SaturatedFatContent 3 grams, SodiumContent 266 milligrams, SugarContent 3 grams

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