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54
4 garlic cloves
1¼ teaspoons kosher salt
1
⁄
3
cup fresh Italian parsley
1
⁄
3
cup mint leaves
1½ tablespoons oregano leaves
(or 2 teaspoons dried)
2 teaspoons marjoram leaves
(or 1 teaspoon dried)
2 cucumbers, 7 inches in length, peeled,
halved, seeded and cut into 1-inch
pieces, set over a strainer to drain for
30 minutes
3 cups nonfat plain yogurt, drained
overnight to yield 1½ cups*
(or 1½ cups plain Greek yogurt, not
drained)
Nutritional information per tablespoon:
Calories 9 (3% from fat) • carb. 1g • pro.1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 60mg • fiber 0g
Tzatziki Sauce
Low in fat yet full of flavor, this sauce is great as a sandwich spread,
or as a dipping sauce for crudités.
Makes 3 cups
Preparation: 10 minutes (plus 8 hours or overnight to drain yogurt),
30 minutes resting time
Insert the metal blade. With the machine running, drop the garlic down the small feed tube;
process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse
to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times.
Add the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become
runny. Allow the sauce to sit for 30 minutes for the flavors to blend. Refrigerate until ready to
use. Keeps 3 to 4 days in the refrigerator; do not freeze.
* To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter
and set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refriger-
ate overnight (8 hours minimum). You may need to drain water from the bowl occasionally.
Refrigerate thickened yogurt in an airtight container for up to one week.
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