 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
|
If you're not adverse to a little good fat you can use the optional olive oil, but the tzatziki is yummy even without it. Ingredients:
1/2 cup finely grated english cucumber, drained (i leave the skin on, you'll need about 1/2 a large english cuke) |
3/4 cup plain fat-free yogurt (one 6oz. cup) |
3/4 cup nonfat sour cream |
6 garlic cloves, minced (adjust to taste) |
1/4 teaspoon salt |
1/4 teaspoon fresh dill weed, finely chopped |
1/2 teaspoon mustard powder |
1 teaspoon rice vinegar (or other vinegar) |
1 teaspoon fresh parsley, finely chopped (optional) |
1 tablespoon extra virgin olive oil (optional) |
Directions:
1. Combine all ingredients, and stir well.
2. Refrigerate at least 4 hours, preferrably overnight.
3. Remove from refrigerator about 30 minutes prior to serving to take the chill off.
|
|