Greek Tzatziki

Recipe Ingredients

16 oz	454g	Plain yogurt, preferably full-fat
1 oz	28g	Organic cucumber - peeled, seeded (small)
2		Garlic cloves - minced
1 1/2 tablespoons	22ml	Extra-virgin olive oil
		Salt - to taste

Recipe Instructions

Place the yogurt in a large double cheesecloth and tie together like a pouch. Hang this over the kitchen sink and let it strain for about 2 hours. Or, strain the yogurt through a fine mesh sieve set over a bowl. The yogurt should be the consistency of sour cream. Place the yogurt in a bowl.

Grate the cucumber. Take a handful at a time and press the cucumber between the palms of your hands until most of the liquid is squeezed out. Add to the yogurt. Toss together with the garlic and olive oil, and season to taste with salt. Chill 1 hour.

This recipe yields 2 cups.

Each 1/4-cup serving: 60 calories; 64 mg sodium; 7 mg cholesterol; 4 grams fat; 2 grams saturated fat; 3 grams carbohydrates; 2 grams protein; 0.12 gram fiber.

Source:
The Los Angeles Times, 03-06-2002

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