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Suggest a better descriptionLine fine sieve with double thickness of cheesecloth and set over work bowl. Place yogurt in sieve, cover with plastic wrap and drain in refrigerator for 8 hours or overnight. When yogurt has drained, add salt, toss and drain another 45 minutes. Discard liquid. Wrap grated cucumber in kitchen towel and squeeze out as much moisture as possible. Combine yogurt, garlic and white pepper in mixer bowl and beat on slow speed. Add olive oil in thin, steady stream as mixer runs. Stir in cucumber and lemon juice, then taste and adjust seasonings as necessary. Store, covered, in refrigerator until ready to serve and add dill just before serving. (Tzatziki can be prepared, without adding dill, up to 3 days before serving.) This dip can be served with bread, crackers or crudites. Yields 2 cups. Each tablespoon: 31 calories; 84 mg sodium; 1 mg cholesterol; 3 grams fat; 1 gram carbohydrates; 1 gram protein; 0.03 gram fiber Recipe Source: Los Angeles Times - 11-11-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
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Serving Size: 1 Serving (522g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2535 | ||
Calories from Fat: 2458 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 273.1g | 364 % | |
Saturated Fat 40.7g | 203 % | |
Monounsaturated Fat 130.5g | ||
Polyunsanturated Fat 89.3g | ||
Cholesterol 11mg | 3 % | |
Sodium 132.9mg | 5 % | |
Potassium 597.9mg | 16 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 20.6g | ||
Protein 10.7g | 15 % | |
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: 2535
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