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Tzatziki dip and sauce from Dairy Australia

Written by Catherine Saxelby on Wednesday, 14 December 2016.
Tagged: healthy cooking, healthy eating, healthy heart, healthy recipe, no cook, yoghurt

  • Ready In: 10 minutes + 2 hours to marinate
  • Prep Time: 10 minutes + 2 hours to marinate
  • Cooking Time: 0
  • Serves: 8
Tzatziki dip and sauce from Dairy Australia

 

Here’s my idea of a quick ‘sauce’ that can be dolloped over slow-cooked lamb or barbecued lamb. It also really lifts roasted eggplant to a whole new level. With yoghurt as the star, it’s also healthy and easy. I like recipes that require a minimal amount of effort and don’t chain me to the kitchen for hours. This is definitely one of those!

Ingredients

  • 500 g tub plain Greek yoghurt
  • 1 small cucumber, grated including the peel
  • 1 clove garlic, crushed
  • Juice of ½ lemon (1-2 tablespoons juice)
  • 3 tablespoons chopped fresh dill or parsley
  • Freshly ground black pepper

Nutrition per serve

230 kJ (55 Calories), 4 g protein, 3 g fat (including 2 g saturated fat), 4 g carbohydrate (including 3 g sugars), <1 g fibre and 50 mg sodium.

Directions

1. Stir together yoghurt, grated cucumber, garlic, lemon juice, dill and pepper in a bowl. Mix well to combine.
2. Cover and refrigerate overnight or for at least 2 hours to allow the flavours to develop.
3. Spoon into a serving bowl and use as needed.

From the Fit, Fab and 50 Cookbook by Dairy Australia.

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Catherine Saxelby About the author

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