Low Fat Greek Tzatziki

Photo: kris

Ingredients

3 baby cucumbers, peeled

1 tablespoon olive oil

1 tablespoon fresh mint, finely chopped

Using a cheese grater, grate cucumbers. Place cucumbers in a fine metal strainer and press out the juices with a spoon. Set aside.

In a food processor combine lemon juice and olive oil. Pulse ½ cup of greek yogurt at a time to emulsify with the oil and lemon.

In a bowl combine yogurt-olive oil mixture with reserved grated cucumbers, minced garlic, and fresh mint. Salt and pepper to taste.

Refrigerate for a minimum of two hours to allow the flavours to merge.

A healthy Greek dip made with fresh cucumbers, mint, lemon, garlic and Greek yogurt

Tuesday, April 19, 2011 - 7:30am