Tzatziki dip and sauce from Dairy Australia

Written by Catherine Saxelby on Wednesday, 14 December 2016.
Tagged: healthy cooking, healthy eating, healthy heart, healthy recipe, no cook, yoghurt

Ready In: 10 minutes + 2 hours to marinate
Prep Time: 10 minutes + 2 hours to marinate
Cooking Time: 0
Serves: 8

Tzatziki dip and sauce from Dairy Australia

Here’s my idea of a quick ‘sauce’ that can be dolloped over slow-cooked lamb or barbecued lamb. It also really lifts roasted eggplant to a whole new level. With yoghurt as the star, it’s also healthy and easy. I like recipes that require a minimal amount of effort and don’t chain me to the kitchen for hours. This is definitely one of those!

Ingredients

500 g tub plain Greek yoghurt
1 small cucumber, grated including the peel
1 clove garlic, crushed
Juice of ½ lemon (1-2 tablespoons juice)
3 tablespoons chopped fresh dill or parsley
Freshly ground black pepper

Nutrition per serve

230 kJ (55 Calories), 4 g protein, 3 g fat (including 2 g saturated fat), 4 g carbohydrate (including 3 g sugars), <1 g fibre and 50 mg sodium.

Directions

1. Stir together yoghurt, grated cucumber, garlic, lemon juice, dill and pepper in a bowl. Mix well to combine.
2. Cover and refrigerate overnight or for at least 2 hours to allow the flavours to develop.
3. Spoon into a serving bowl and use as needed.