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Cucumber Tzatziki Dip
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Recipe - Welcome
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Cucumber Tzatziki Dip
Prep Time15 Minutes
Servings2
0
svg/info/recipe-calories Created with Sketch. Calories40
Ingredients
1 large cucumber, seeded
1/2 tsp salt
2 cups plain full-fat Greek yogurt
2 large cloves garlic, finely minced
2 Tbs Chosen® Foods 100% Pure Avocado Oil
1 Tbs white vinegar
1 Tbs fresh dill, minced
1/2 tsp black pepper
Directions

Using a large box grater, grate the cucumber. Sprinkle with salt. Let the cucumber drain (through a fine-mesh sieve placed over a bowl) overnight in the refrigerator. For the yogurt, let the liquid drain (through a sieve into a bowl) overnight in the fridge. Discard the liquid from both. Almost a cup of liquid will drain from the yogurt to make it creamier and thicker.

Stir together the drained yogurt and cucumbers. Add the garlic, oil, vinegar, dill and pepper. Cover, and refrigerate for at least one hour before serving. Use as a dip or sauce for fish, sandwiches or chicken. 

 

Nutritional Information

Per Serving (2 Tbs): 

Calories: 40, Fat: 3 g (1 g Saturated Fat), Cholesterol: 5 mg, Sodium: 85 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 2 g.

 

15 minutes
Prep Time
0 minutes
Cook Time
2
Servings
svg/info/recipe-calories Created with Sketch.
40
Calories

Shop Ingredients

Makes 2 servings
1 large cucumber, seeded
Not Available
1/2 tsp salt
an image
Brookshire's Table Salt - 26 Ounce
$0.68$0.03/oz
2 cups plain full-fat Greek yogurt
Not Available
2 large cloves garlic, finely minced
Not Available
2 Tbs Chosen® Foods 100% Pure Avocado Oil
an image
Chosen Foods Avocado Oil, 100% Pure - 16.9 Ounce
$12.48$0.74/oz
1 Tbs white vinegar
an image
Brookshire's White Vinegar, Distilled - 64 Fluid ounce
$2.78$0.04/fl oz
1 Tbs fresh dill, minced
an image
That's Tasty Dill - 0.5 Ounce
$2.28$4.56/oz
1/2 tsp black pepper
an image
Brookshire's Black Pepper, Ground - 3.1 Ounce
$2.98$0.96/oz

Nutritional Information

Per Serving (2 Tbs): 

Calories: 40, Fat: 3 g (1 g Saturated Fat), Cholesterol: 5 mg, Sodium: 85 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 2 g.

 

Directions

Using a large box grater, grate the cucumber. Sprinkle with salt. Let the cucumber drain (through a fine-mesh sieve placed over a bowl) overnight in the refrigerator. For the yogurt, let the liquid drain (through a sieve into a bowl) overnight in the fridge. Discard the liquid from both. Almost a cup of liquid will drain from the yogurt to make it creamier and thicker.

Stir together the drained yogurt and cucumbers. Add the garlic, oil, vinegar, dill and pepper. Cover, and refrigerate for at least one hour before serving. Use as a dip or sauce for fish, sandwiches or chicken.