Low Fat Greek Tzatziki

1. 1

   Using a cheese grater, grate cucumbers. Place cucumbers in a fine metal strainer and press out the juices with a spoon. Set aside.

2. 2

   In a food processor combine lemon juice and olive oil. Pulse 1/2 cup of greek yogurt at a time to emulsify with the oil and lemon.

3. 3

   In a bowl combine yogurt-olive oil mixture with reserved grated cucumbers, minced garlic, and fresh mint. Salt and pepper to taste.

4. 4

   Refrigerate for a minimum of two hours to allow the flavours to merge.

* Per serving · 4 servings · Values may vary.

No additional tips available.