Tsadzeki (Yogurt Cucumber Dip)

Featured in the Honolulu Star-Bulletin on August 26, 2009.

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Ingredients:

Tsadzeki (Yogurt Cucumber Dip)

  • 2 cloves garlic
  • 1 large container (16 ounces) yogurt
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon red or white wine vinegar
  • Salt and pepper to taste
  • 1 large cucumber, seeded and finely chopped and drained between paper towels

Directions:

Press garlic through a garlic press. In a small bowl, combine garlic, yogurt, oil, vinegar, salt and pepper; fold in cucumber. Refrigerate at least one hour to allow flavors to blend. Serve with crackers or pita bread. This sauce is an excellent dressing as well. It may be used on any white fish, broiled lamb, pork, vegetables, most sandwiches made with pita bread and dolmathes (stuffed grapevine leaves). Makes about 2 /12 cups.

Approximate Nutrient Analysis per 2 tablespoon serving (not including salt to taste):
30 calories, 2 g fat, 0.5 g saturated fat, 5 mg cholesterol, 10mg sodium, 2 g carbohydrate, 0 g fiber,1 g sugar, 1 g protein

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