Tzatziki


Joey likes to snack during the day, but finding something healthy had been a bit of a challenge, until we got our Weight Watchers TAKEOUT-TONIGHT! cookbook. Of the many recipes I have made from this book the Tzatziki is one of our all-time favorites. This is super low fat (2 points) and is fantastic with pita bread, carrots or other vegetables.

One thing about tzatziki, it gets more flavorful over time. For those are you that are garlic lovers, DO NOT over do it. I learned this from experience. The garlic really gets stronger over time. This dish is really best made a couple of days before. Given that and the fact that you need to strain the yogurt overnight, make sure you make this in advance. I promise it's worth it.

Ingredients

  • 1 (32-ounce) container plain non-fat yogurt strained overnight (see notes)
  • 1 English cucumber, grated and squeezed dry (or two medium regular - seeded, peeled and squeezed dry)
  • 2 cloves garlic minced (no more than 3 - TRUST ME)
  • 1 1/2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon fresh chopped dill
  • 1 Tablespoon fresh lemon juice (about one small lemon)
  • 1/2 teaspoon salt
Instructions
  1. Strain the yogurt overnight in the refrigerator (see notes)
  2. Grate cucumber
  3. Mince garlic
  4. Combine all ingredients in a large bowl and mix well.
  5. Refrigerate overnight

Notes

To strain the yogurt place a cheese cloth in a strainer and place the strainer in a bowl. Pour in the yogurt and cover with the cheese cloth. Refrigerate overnight. The next day the yogurt will have a consitancy of cream cheese. Speaking of, this is an excellent and healthy alternative to cream cheese!






English cucumbers can be found in the produce department and are wrapped in plastic (see photo). These cucumbers have a very thin skin and do not require peeling at all. They also don't have many seeds so you get a lot of cucumber meat. I like using them for this recipe not only for the flavor but for the beautiful color they add to the dish.






I am strangely frugal about cheesecloth. I have no idea why. So, what I do is use the same cheesecloth I used for the yogurt to squeeze the cucumbers try. Why not use it for all it's worth?




4 comments:

Sheliza April 11, 2009 at 5:26 AM  

Nice!!! Now next recipe needs to come from one of those older cookbooks sitting collecting dust *wink wink* Have a great weekend :)

Sean April 11, 2009 at 10:34 PM  

Yes! I do need to pull out some of those other books!

Thanks for the great comments!

nagaijin April 15, 2009 at 4:43 PM  

Colin sez:
This is fantastic. I had to halve the recipe, because you can't buy 32 oz of anything in Japan, but the results were great. Those little Japanese kyuuri are just the right sized cucumber for a half-batch of this. Thanks, Sean!

Anonymous June 10, 2012 at 4:28 AM  

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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean

Dedication

This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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