It's always helpful to have a good dip recipe on hand. Plain, raw veggies are just boring, but raw veggies dipped in this tzatziki sauce are amazing! This easily takes the place of ranch dressing as a dipping sauce. This is also the perfect topping for my Greek Quinoa Chicken Salad. Spread a little of this sauce over the top and it amps the flavors up, big time!You can easily double this recipe if you need to.
1/2 medium cucumber, unpeeled
3/4 cup plain nonfat Greek yogurt
1 large garlic clove, minced
1 Tablespoon olive oil
1 1/2 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon dried dill
Grate the cucumber over a double layered paper towel, spreading the cucumber out in a thin layer. Set aside for about one hour so the paper towel can absorb most of the water from the cucumber.In a small bowl, mix together the yogurt, garlic, olive oil, vinegar, salt and dill. Refrigerate for at least one hour before serving. When ready to serve, stir in the cucumber well and enjoy! This can even be made a day ahead, allowing the flavors to really come together. Store in an airtight container for about 3 days.
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