Greek Yogurt Dip & Cucumber Sauce (Tzatziki) (2 WW pts)

By Rander9576

Ingredients

• Makes about 1 1/2 cups (1/2 cup per serving)
• 2 medium cloves garlic
• 1/4 teaspoon salt, plus more to taste
• 1 medium cucumber
• 1 cup fat free Greek Yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely chopped fresh dill
• 1/2 teaspoon ground black pepper

Preparation

Step 1

Peel garlic and chop coarsely.
Sprinkle with ¼ teaspoon salt and mash into puree with blade of knife held sideways.
Scrape into medium bowl.
Remove ends from cucumber and peel.
Cut in half lengthwise; scrape out and discard seeds.
Coarsely grate cucumber flesh or mince finely with knife.
Working over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible; discard juice and add squeezed flesh to bowl with garlic.
Add yogurt, lemon juice, olive oil, dill and pepper, stirring together well.
Cover and refrigerate for at least 2 hours for flavors to blend.
Add more salt if needed.

Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables.