Tzatziki Dip
Yield: 6 Servings
Ingredients:
- 1 small cucumber, scrubbed with clean vegetable brush under running water, chopped
- 1 Tablespoon fresh dill, gently rubbed under cold running water, chopped
- 1 ½ cups plain non-fat greek yogurt
- 2 garlic cloves, finely minced
- 2 Tablespoons olive or vegetable oil
- 1 Tablespoon white vinegar
- ½ teaspoon salt
Directions:
- Wash hands with soap and water.
- Rinse and prepare produce.
- Combine all ingredients in a bowl.
- Serve chilled with veggies for dipping or top a burger with the dip.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
