Greek Yogurt Dip
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recipe ingredients
1 clove garlic, pressed
1/4 cup walnuts, finely chopped
1 T. olive oil
1 cup plain nonfat yogurt
salt to taste
1 t. lemon juice
1 cucumber, peeled, seeded, and diced
recipe directions
Mix garlic and walnuts with olive oil. Stir in yogurt and salt. Add lemon juice and diced cucumbers. Stir and chill thoroughly. Serve with crackers or a variety of raw vegetables. Yield: 1 1/2 cups, 2 tablespoons per serving.
Serves: 12 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 40 | 3 | 0 | 2 | 0 | 15 | 3 | 1 |
I doubled the amount of garlic called for and would probably add more next time. The yogurt got weepy and I probably should have drained it with a coffee filter and a sieve before adding it to the rest of the recipe. I would also leave out the walnuts, as they really didn’t do anything for me. Now that I think about it, I’ll stick with my old recipe for tzatziki and just reduce the amount of olive oil in it!
I will definately make this dip again. It did get pretty runny one day after it was made, though. I would definately recommend using this sauce if you are making gyros. It tastes exactly like the cucumber sauce used in gyros!