Tzatziki Sauce with Dill
by Ritthy Edwards 1 year ago
Share recipe
Description
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.
Ingredients
- cheesecloth
- 1 (16 ounce) container plain yogurt
- 1 cucumber - peeled, seeded, and grated
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- salt and ground black pepper to taste
Directions
- 1. Line a colander with two layers of cheesecloth and place over a bowl. Scoop yogurt onto the cheesecloth and cover the colander with plastic wrap. Put in refrigerator to drain, 8 hours to overnight.
- 2. Place grated cucumber in a fine mesh strainer over a bowl; drain until most of the water is released, 1 to 2 hours.
- 3. Stir the drained yogurt, drained cucumber, garlic, lemon juice, parsley, and dill together in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.
Nutrition Facts
serving: 2 cups
calories: 20.1 kcal
carbohydrates: 2.5 g
protein: 1.6 g
saturated fat: 0.3 g
cholesterol: 1.7 mg
sodium: 20.4 mg
fiber: 0.1 g
sugar: 2 g
From Ritthy Edwards Show All
More Recipes Like This
Vegan Walnut Butter
Cheesy Potato Casserole
Tomato Sauce with Sausage
Three-Ingredient Green Bean Casserole
Mediterranean Chicken Marinade
Green Rice (Arroz Verde)
Cheesy Potato Cakes
Mexican Corn Casserole
Sweet Potato Pineapple Casserole
Skillet Baked Beans
Grilled Vegetable Salad with Fresh Herb Vinaigrette
Quick and Easy Cheesy Red Scalloped Potatoes
Blueberry-Fig Jam
Cranberry Sauce II
Grandma's Meat and Tater Hotdish
Crabby Potatoes
Really Simple Rice
A Marinade To Die For
Sweet and Spicy Carrot Fries
Kicked-Up Potato Pancakes
Roasted Sweets
Buttermilk and Chive Salad Dressing
Green Tomato Pickles
Air Fryer Roasted Okra
Mexican Roasted Street Corn on the Cob
Lobster Sauce for Mashed Potatoes
Stir Fried Asparagus