This recipe for Tzatziki Sauce-Greek Cucumber Yogurt Sauce makes a cooling condiment that can be part of a low-carb, Atkins, LC/HF, gluten-free, or Banting diet.
Servings8
AuthorAnnissa Slusher
Ingredients
1/2medium cucumberseeds removed, finely chopped
salt for salting cucumber
1garlic clove
1cupplain Greek yogurtwith whey poured off
1Tablespoonlemon juice
1teaspoonfresh dill
1Tablespoonfresh mint leaves
sea salt and pepper to taste
Instructions
Place cucumber pieces in a colander or strainer. Sprinkle with salt to pull the extra juices out of the cucumber. Allow to drain for about 1/2 hour. Press on the cucumber to squeeze out any extra water. Alternatively, you may place cucumber in a piece of cloth and squeeze it to remove liquid. Rinse the cucumber and spread the pieces on a towel. Pat dry.
Pulse the garlic a few times in the food processor to chop finely. Add yogurt, lemon juice, and cucumber to the processor. Pulse a few times to combine. Add dill and mint leaves to the processor. Again, pulse a few times to chop the leaves and combine. Taste sauce and add salt and pepper as desired. Pulse the processor once or twice to combine salt and pepper.
Spoon sauce into an airtight container and store in refrigerator. Sauce is best when made one day before serving. This gives the flavors time to combine. Stir before serving.
Recipe Notes
Servings: 8
Per serving: Calories (g): 33 Fat (g): 1 Carbs (g): 2 Protein (g): 3 Net carbs (g): 2