Serve this Greek condiment with grilled pita, sliced tomatoes, red onion, cucumbers, peppers, and pork chops. "As twilight descended, I detected noises in the kitchen. And then the unmistakable smell of garlic wafted in. Who prepares garlic on a first date? Had I misread everything? I shuffled to the table, where a delicious home-cooked Greek meal awaited: oregano-seasoned pan-seared pork chops and cubed tomatoes wrapped in a fresh pita slathered with garlic-infused tzatziki. After the first bite, my true love affair began. With tzatziki." Read more…
Molly Ringwald's Tzatziki
- 4 cup fat-free Greek yogurt, strained
- 4 clove garlic, minced
- 1 large cucumber, shredded, with juice squeezed out (very important, or it gets watery)
- 3 oz olive oil
- 1½ oz wine vinegar
- Pinch of salt
Mix the ingredients in a bowl and let infuse for at least 2 hours, preferably overnight, before serving.
“Store in a glass container (never plastic) to keep it tasting fresh.”
“Add a little finely chopped dill for the ‘island’ version.”
For a lighter combo, serve with whole-grain pita and lean pork loin.
Makes approximately 4 cups. Per serving: 30 calories, 2g fat, 15mg sodium, 1g carbs, 2g protein, no fiber or cholesterol
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Serving size: 2 Tbsp.