Dipping Sauce
Prepare tzazik a few hours before serving. The flavours need time to blend. Line a colander or sieve with cheese cloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so. After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving. Drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing - your guest will do that when they dollop it onto their souvlaki.
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Serving Size: 1 cup (221g) | ||
Recipe Makes: 3 | ||
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Calories: 148 | ||
Calories from Fat: 54 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 116.6mg | 4 % | |
Potassium 489.2mg | 13 % | |
Total Carbohydrate 15.3g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 14.5g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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