Wednesday, April 25, 2012

Time-Out: Tzatziki Sauce

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Seeing as the blog is Greek-themed this week, I wanted a sauce that felt rich and delicious but wasn't too stuffed with hidden calories, salt, and fat.  Even though I was trying to show John we could eat healthy, I wanted him to still enjoy our food.

Actually, I also wanted to enjoy our food.  It's nice that everything can be low-calorie, but if you keep missing the flavor, you will quickly go back to your old standby recipes.  That's where Skinnytaste came in!  Her skinny tzatziki was just the thing I needed to add!

This is even a great snack with the pitas I made (cook them a bit longer for pita chips as well).  It's unlike my normal dips (with cream cheese, lots of cheese, all cheese).

Tzatziki Sauce (adapted from here) 
Serves:  4 (1 cup of sauce)
6 ounces fat-free Greek Yogurt
2/3 cups cucumber, peeled and grated
1 clove garlic, minced
1 lemon, juiced
2 tablespoons fresh dill, chopped finely
1 teaspoon salt
2 teaspoons pepper

Combine the yogurt and cucumber in a small bowl.  Strain in a strainer (covered) over a large bowl in the refrigerator for a few hours (I did overnight).  After the yogurt-cucumber mixture has been strained, empty into a clean bowl.  Stir in garlic, lemon juice, dill, salt, and pepper.  Serve immediately.  To store, place in the refrigerator in an airtight container for up to 3 days.

Until the next time my oven is on...

8 comments:

  1. This is probably my favorite sauce in the world...

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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