Greek cucumber yogurt sauce used for gyros, etc.
Spoon yogurt into a sieve lined with paper towls or a coffee filter and set over a bowl. Cover and refrigerate overnight. This will drain the yogurt of excess moisture.
Transfer drained yogurt to medium bowl and discard the liquid.
Meanwhile, in a colander set over a bowl, toss chopped cucumber with 1 teaspoon of salt. Let drain at least one hour at room temperature or cover and refrigerate up to 8 hours. In batches, wrap cucumber in kitchen or paper towels and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
Mash garlic to a paste using remaining 1/2 teaspoon of salt to aid in the process. Add resulting garlic paste, dill, oil, vinegar and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 hours.
Variation
Use fresh mint rather than dill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 47 | ||
Calories from Fat: 15 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 40.3mg | 1 % | |
Potassium 163.8mg | 4 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.8g | ||
Protein 3.1g | 4 % | |
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: 47
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