Tzatziki is to pita as bread is to butter, and it was absolutely necessary that I included this in our Greek theme dinner. Tzatziki is a Greek cucumber yogurt sauce that is served alongside Greek dishes. Eric loves this condiment versus hummus, and I can't blame him. The cool and refreshing dip composed of yogurt and cucumber than pureed chickpeas. I served this on top of Greek turkey meatballs and paired it with the Greek Orzo Salad. I found the wonderful and delicious skinny recipe at Skinny Taste. I love her blog because she lists the weight watcher points and calories...it's nice to know that most of her recipes are helping to slim down my girlish figure. Enjoy!
Adapted from Skinny Taste
8 oz fat free greek yogurt
1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper
Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
In a mini food processor, pulse together the strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and place in a small container and refrigerate for a few hours before serving.
Makes about 2 cups. Store in refrigerator for about a week
Review: Eric couldn't believe that this was a skinny version of Tzatziki, and wanted to finish the entire bowl with the rest of the pita breads. I really loved the freshness and balance of this sauce because it never felt too rich or heavy over our Greek Turkey Meatballs. I'll keep this recipe as my go-to because the store-bought versions have less flavor and are definitely watered down.