It is no secret that I LOVE Greek Yogurt. I love it for countless reasons but here are some just to name a few; it’s healthy, it’s packed with protein, easy to work with, versatile, it’s the only dairy food that does not upset my stomach (I’m lactose intolerant), I can bake with it, I can make breakfast, desserts, snacks, etc.
So it was a matter of time that I would blog about Tzatsiki using non-fat Greek Yogurt as the main ingredient. I mean, with zero fat, only 9 grams of carbs & packed with 24 grams of protein in a 8 oz serving (I use Voskos), you can’t go wrong with that! Your muscles will thank you when eating this healthy treat.
Go ahead and bring this to your next get together… people won’t even know they’re eating a healthy appetizer! Is it just me or do people freak out when you tell them you made something healthy? As if “healthy” means “yuk”? Now I don’t even say the word “healthy” anymore and people always rave about what I make… (if they only knew 😉 )
Tzatziki’s perfect companion is Pita Chips. To make the Pita Chips I just bake Pita Bread (brushed with a little olive oil and sprinkled with kosher salt) for about 10 to 15 minutes and that’s it! They’re better than the store bought ones that are fried and packed with preservatives.
- 8 oz Non Fat Greek Yogurt
- 1/2 hothouse (English) cucumber
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon red or white wine vinegar
- 1//2 tablespoon minced fresh dill
- 1 clove of minced garlic
- Kosher salt & freshly ground black pepper
- Place the yogurt in a medium bowl. Add the lemon, juice, vinegar, dill, garlic, about 2 tsp of salt, 1/2 tsp pepper and combine well.
- Grate the cucumber and place it on a paper towel and squeeze to remove the almost all of the liquid. Add to the yogurt mix and combine well.
- Serve with baked Pita Chips & Kalamata Olives for a wonderful combination.
- Note: For baked Pita Chips, cut pita bread in triangles, brush with olive oil and sprinkle with kosher salt. Toast in a 350 degree oven for about 10 to 15 minutes until golden brown.
Recipe adapted from Ina’s Garten book FoolProof