Greek-Style Yoghurt Dip with Cucumber and Mint
Here is an authentic way to make 'tzatziki', the world famous Greek yoghurt sauce and dip. You can also serve it as a spread for bread.
2 Lebanese cucumbers, unpeeled
2 cups low fat Greek-styled plain yoghurt
7 large mint leaves, rolled into a cigar and finely sliced
Juice of one quater of a juicy lemon
1 clove garlic, crushed
¼ tsp salt, optional
- Grate the cucumber and place in a strainer over the sink. Press down with a spoon to remove as much juice as possible.
- Place the grated cucumber in a bowl and fold in the yoghurt and remaining ingredients. Transfer to a serving dish and enjoy immediately or refrigerate for up to several days.
- You can also substitute fresh dill for the mint, or use herbs in combination.
Per serve: energy 280 kJ (66 Cal); protein 4 g; fat 2 g; saturated fat 1 g; cholesterol 6 mg; carbohydrate 6 g; fibre 0 g; sodium 136 mg; calcium 130 mg; iron 0.11 mg