Tzatziki and Vegetables
Traditional Mediterranean tzatziki sauce is perfect for dipping low-carb non-starchy vegetables. It can also be used as a topping on salads, sandwiches or wraps.
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- Prep time
- 8 min
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- Servings
- 16 Servings
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- Serving size
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2 Tbsps.
Ingredients
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plain non-fat yogurt
- 2 cup
- 2 cup
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cucumber(s) (peeled, seeded, and chopped)
- 1/2
- 1/2
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garlic (large, minced)
- 2 clove
- 2 clove
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dried dill (can use 1 Tsp. of chopped fresh dill instead)
- 1/2 tsp
- 1/2 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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lemon juice
- 2 tsp
- 2 tsp
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olive oil
- 1 tsp
- 1 tsp
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fresh vegetables ((choose a variety: fresh green beans (slightly steamed), green, red, or yellow peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower. ))
- 6 cup
- 6 cup
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Directions
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12-24 hours before serving, line a strainer with a paper coffee filter or cheesecake cloth. Place over a bowl. Spoon yogurt into coffee filter, cover, and refrigerate for 12-14 hours.
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Yogurt will now be thick. Discard the collected liquid beneath or use it in soups or breads. Remove yogurt from the filter and place in a small bowl.
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Mix cucumber, garlic, dill weed, salt, lemon juice, and olive oil into yogurt. Refrigerate for one hour before serving.
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Serve with a variety of vegetables like: fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.