Tzatziki Sauce

Name: Tzatziki Sauce - Iustina A.
Ingredients: a 140g diet yogurt; garlic powder; a cucumber; salt; pepper; dill.

Sauces - Tzatziki Sauce by Iustina A. - Recipia

I have made this quick tzatziki a few times, especially when I have leftover yogurt in the fridge and want a cold snack without complicating things. Usually, I prepare it on the spot, right in a small bowl, and eat it immediately, but it works just as well as a dip alongside meat or roasted vegetables. For me, there's no point in adding fresh garlic every time, so I use granulated garlic, as in the basic recipe. Quick Info Total time: under 10 minutes Preparation time: 5-10 minutes Cooking time: none required Servings: 1 Difficulty: easy Recipe type: cold dip, quick snack Ingredients 1 140g diet yogurt granulated garlic, to taste 1 cucumber salt pepper fresh dill, finely chopped Preparation steps 1. Put the yogurt in a small bowl. 2. Add the granulated garlic and mix well with a teaspoon or fork until combined. 3. Wash the cucumber and grate it on a fine grater. I don't always peel the skin, depending on how the cucumber looks, but it's not specified in this recipe. 4. Add the grated cucumber over the yogurt. 5. Season with salt and pepper to taste. 6. Mix everything, then at the end, sprinkle the finely chopped dill and mix again. Why I make this recipe often I make it because it's quick, doesn't require special ingredients, and doesn't dirty many dishes. It also helps that I don't have to squeeze the cucumber or chop the garlic. It's easy to adjust for one or two servings, and it can be used immediately. Tips and variations Tips Mix the granulated garlic well with the yogurt to avoid lumps. If you want a tzatziki with less water, you can let the grated cucumber drain in a sieve for a few minutes, but it's not mandatory for this recipe. Substitutions You can use Greek yogurt if you want a thicker dip, but the original recipe uses plain diet yogurt. Fresh garlic can be used instead of granulated, but the basic recipe only mentions the granulated version. Variations If you want a stronger dill flavor, you can add an extra teaspoon. I haven't tested it, but you can add a little lemon juice if you feel you want more acidity, although it's not in the original recipe. Serving ideas I use it as a dip alongside pan-fried or cold roasted meat, sometimes with raw vegetables. It also works on slices of toasted bread or as a dressing for simple salads with vegetables. Frequently asked questions 1. Can I use fresh garlic instead of granulated? Yes, but the original recipe uses granulated for speed. You can add 1-2 crushed cloves if you want to change it. 2. Do I need to drain the cucumber? It's not specified in the original recipe. For this quick version, it's not mandatory, but if you want a thicker dip, you can do that. 3. How much dill should I add? The recipe only says "dill", so you add to taste. I use about a tablespoon of chopped dill, but it's not a fixed amount. 4. What type of yogurt is best? The recipe uses 140g diet yogurt. If you want a creamier dip, you can try Greek yogurt, but it wasn't in the original recipe. 5. How salty should the dip be? You add salt and pepper to taste; there's no fixed amount. Nutritional values Approximate estimate for one serving (140g diet yogurt, small cucumber, spices, and dill): Calories: 60-90 kcal Protein: 5-7 g Fat: 1-2 g Carbohydrates: 8-10 g The values are indicative and depend on the yogurt and how much cucumber you use. This dip has very little fat and is quite low in calories. Storage and reheating Tzatziki is not reheated; it's a cold dip. If you want to store it, cover the bowl and keep it in the fridge. It's best fresh, but it lasts 1-2 days. If it sits longer, the cucumber releases water, so mix before serving.

Tzatziki Sauce

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