Tzatziki dip and sauce

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

Here’s my idea of a quick ‘sauce’ that can be dolloped over slow-cooked lamb or barbecued lamb cutlets. It also really lifts roasted eggplant to a whole new level. What’s more 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

500g 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

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

From the Fit, Fab and 50 Cookbook by Dairy Australia

You can get the full downloadable version of Fit, Fab & 50 as well as Fabulous You (targeting all women – not just 50+). You’ll find recipes from many well-known cooks, chefs and nutritionists, as well as mine.

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About the Author

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Catherine Saxelby knows nutrition! She is an accredited nutritionist, food commentator, blogger and award-winning author. Her latest book Catherine Saxelby's Food and Nutrition Companion answers all those tricky questions on healthy eating, diets and supplements. It draws together a lifetime of advice and gives you all you need to know to eat right! It's a complete A to Z. A handy desk go-to reference.

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