Cucumber Tzatziki is the prefect dip for those veggies, and crackers you love that will keep for a great snack all week.You know the drill….
Open the fridge door, scan its contents, shut the door in frustration that there isn’t anything that looks tempting and also readily available.
If you are like me, this can become an all too frequent occurrence. A great remedy to this is to already have things prepared that you like, stay fresh and taste good.
A super easy way to get in your recommended vegetable servings for the day is to already have them cut up and ready to eat. Another important aspect of maintaining a healthy weight is to have an ample amount of lean proteins in your diet. Since I don’t eat meat, I rely one meal a day on a dairy source of protein. Low fat cottage cheese and greek yogurt are usually my go to choices. But these tend to be bland and tasteless. I love making dips that pack a punch of flavor and better yet can be prepared and kept in the fridge for days. Here is one of my favorite spring and summertime dips to keep you well stocked with protein and veggies.
P.S. The white sticks are jicama…try it out if you haven’t yet!
Cool as a Cucumber Tzatziki
Ingredients
- 1 large cucumber grated and placed in fridge overnight to drain
- 3 cups fat free Greek yogurt
- 2 TBSB fresh dill, minced
- 1 tsp salt
- 2 TBSP white distilled vinegar
- 4 TBSP olive oil
- 4 large cloves garlic, minced
Instructions
- Combine yogurt, salt, vinegar, garlic, salt and olive oil in a medium bowl. Refrigerate overnight
- Right before serving, add in drained cucumber and fresh dill
- Serve with vegetables or whole-wheat pita. Also makes a great spread for sandwiches.
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