Tzatziki Sauce and Vegetable Platter
This Greek Tzatziki sauce recipe is perfect as a dip for a vegetable platter. Use as a dipping sauce with meat for an easy low carb dinner. Greek yogurt and cucumber sauce veggie tray.
Yield: 2 cups
Ingredients
- ½ English cucumber peeled and grated
- 2 cups plain full fat Greek yogurt 16 oz
- 4 cloves garlic grated
- 1/4 cup chopped fresh dill
- 1/4 cup finely chopped feta cheese
- 1½ Tablespoon fresh squeezed lemon juice ½ lemon
- 1 tablespoon olive oil
- ½ teaspoon salt or more to your taste
- black pepper to taste
Instructions
- Finely chop the dill and feta cheese, add to a mixing bowl and set aside.
- After grating the cucumber, squeeze as much water out as you can. Use your hand, or add the cucumber to a cheesecloth and squeeze. When you are done removing as much water from the cucumber, add it to the bowl.
- Grate the garlic and then mix the rest of the ingredients together.
- You can serve it right away or chill overnight. Garnish with olives and a sprig of dill.
Notes
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Calories: 201kcal
Nutrition
Serving: 1g | Calories: 201kcal | Carbohydrates: 9g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 229mg | Potassium: 348mg | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 10.1mg | Calcium: 275mg | Iron: 0.7mg