Adapted from Skinny Taste
Ingredients:
8 oz fat free greek yogurt
1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper
Preparation:
Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
In a mini food processor, pulse together the strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and place in a small container and refrigerate for a few hours before serving.
Makes about 2 cups. Store in refrigerator for about a week
Review: Eric couldn't believe that this was a skinny version of Tzatziki, and wanted to finish the entire bowl with the rest of the pita breads. I really loved the freshness and balance of this sauce because it never felt too rich or heavy over our Greek Turkey Meatballs. I'll keep this recipe as my go-to because the store-bought versions have less flavor and are definitely watered down.
