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Tzatziki and Vegetables

See this Recipe in a Meal

Traditional Mediterranean tzatziki sauce is perfect for dipping low-carb non-starchy vegetables. It can also be used as a topping on salads, sandwiches, or wraps.

Prep Time: 8 minutes

Nutritional Facts

Serving Size: 2 tablespoons

  • Calories 20
  • Carbohydrates 3 g
  • Protein 1.5
  • Fat 0 g
  • Saturated Fat 0 g
  • Dietary Fiber 0 g
  • Cholesterol 0 mg
  • Sodium 57 mg

This Recipe Serves 16

Ingredients

2 cups plain non-fat yogurt
½ cucumber, peeled, seeded, and chopped
2 large cloves of garlic, minced
½ teaspoon of dill weed (can use 1 teaspoon of chopped fresh dill instead)
¼ teaspoon salt
2 teaspoons lemon juice
1 teaspoon olive oil
6 cups of fresh vegetables (choose a variety: fresh green beans (slightly steamed), green, red, or yellow peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower. )

Instructions

  1. 12-24 hours before serving, line a strainer with a paper coffee filter or cheesecake cloth. Place over a bowl. Spoon yogurt into coffee filter, cover, and refrigerate for 12-14 hours.
  2. Yogurt will now be thick. Discard the collected liquid beneath or use it in soups or breads. Remove yogurt from the filter and place in a small bowl.
  3. Mix cucumber, garlic, dill weed, salt, lemon juice, and olive oil into yogurt. Refrigerate for one hour before serving.
  4. Serve with a variety of vegetables like: fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.

MAKE IT GLUTEN-FREE: Verify that your ingredients are gluten-free and this recipe can be gluten-free.

From Lickety-Split Diabetic Meals by Zonya Foco, RD, CHFI, CSP

Featured Cookbook

Lickety-Split Diabetic Meals

by Zonya Foco, RD, CHFI, CSP

A diabetes cookbook, easy meal planner, and self-care guide all in one! This book is complete with time-saving tips, and everything from 1-minute meals to slow-cooker recipes.

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