Tzatziki sauce, a yogurt-based Mediterranean specialty, has a thick consistency and is intensely garlicky. Don’t make your tzatziki sauce fat-free because it will get watery after standing for a few minutes.
Preparation time: 5 minutes
Yield: 4 servings
1 cup plain yogurt
1 small cucumber
1/4 teaspoon salt
1 small garlic clove
1 tablespoon fresh dill weed
1 tablespoon fresh mint
1 tablespoon olive oil
1 teaspoon white wine vinegar
1/8 teaspoon pepper
Peel and coarsely chop the cucumber.
Place the yogurt, cucumber, salt, and garlic in your blender.
Blend the mixture to a puree.
Coarsely chop the dill and mint.
If you want emerald green-colored sauce, add the dill and mint to the blender and blend again until the herbs are finely minced and tint the sauce.
If you want your sauce to remain white with flecks of green, finely mince the dill and mint, and stir them into the sauce.
Transfer the sauce to a serving bowl.
Add the olive oil, vinegar, and pepper. Stir well.
Tip: Substitute 1/2 cup sour cream for half the yogurt if you want a thicker and richer tzatziki sauce. You can also stir in 1 cup of ricotta or cottage cheese; then add a handful of diced radishes and serve the dish as a refreshing brunch entree.
Per serving: Calories 75 (From fat 40); Fat 4g (Saturated 1g); Cholesterol 4mg; Sodium 190mg; Carbohydrate 6g (Dietary fiber 0g); Protein 4g.