Cucumber Dip (Tzatziki Sauce)
70kcal
Ingredients
- 200 g Greek yogurt
- 100 g cucumber finely grated
- 1 garlic clove minced
- 1 tablespoon red wine vinegar
- salt to taste
- 1 tablespoon olive oil
- 20 g fresh mint chopped
Method
- Grate your cucumber and drain away as much of the excess moisture as possible.100 g cucumber
- Add the grated cucumber, minced garlic, red wine vinegar, and salt to the Greek yogurt and stir it all together.200 g Greek yogurt, 100 g cucumber, 1 garlic clove, 1 tablespoon red wine vinegar, salt
- Stir in the mint and olive oil, and adjust any of the ingredients to taste.1 tablespoon olive oil, 20 g fresh mint
Nutrition
Serving1gCalories70kcalCarbohydrates3gProtein6gFat4gSaturated Fat1gPolyunsaturated Fat0.4gMonounsaturated Fat3gTrans Fat0.003gCholesterol3mgSodium21mgPotassium137mgFiber1gSugar2gVitamin A232IUVitamin C3mgCalcium73mgIron0.4mg
Notes
This recipe will keep in the refrigerator for 3-4 days when covered. I would not recommend freezing your cucumber dip as it will significantly change the texture of the recipe upon defrosting.
If you don’t have fresh mint, you could use parsley, dill, or a combination, instead.