Tzatziki dip and sauce from Dairy Australia
- 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. 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.
From the Fit, Fab and 50 Cookbook by Dairy Australia.
