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Vancouver Greek Restaurant Tzatziki

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  • 1 medium cucumber
  • 1 clove garlic
  • 32 ounces plain yogurt (NOT the sugar free variety)
  • 16 ounces sour cream (light or regular, both work fine)
  • 2 tablespoons dill
  • 1 teaspoon dill
Servings: 8

  1. Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours.
  2. After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture.
  3. Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well.
  4. Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top.
  5. Keep refigerated, lasts until either the yogurt or sour cream expires (whichever comes first).
  6. Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it!
  7. *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live.

Estimated Nutrient Breakdown:

Calories: 1,487.50
Weight: 1,610.98g
Total Fat: 119.57g
Saturated Fat: 71.32g
Trans-Fat: g
Monounsaturated Fat: 31.10g
Polyunsaturated Fat: 4.73g
Protein: 44.06g

Cholesterol: 353.80g
Sodium: 650.78g
Calcium: 1,768.92g
Magnesium: 218.64g
Potassium: 2,648.71g
Iron: 5.46g
Zink: 7.83g
Phosphorus: 1,484.74

Vit A: 1,076.36
Vit B1: 0.53
Vit B2: 2.17
Vit B3: 1.63
Vit B6: 0.81
Vit B12: 4.63
Vit D: 2.72
Vit E: 2.72
Vit K1: 49.39


Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Carb
Notes: My magnificent grandpa says this recipe is beautiful!!

Author: familyoven.com
Tags: Wild Food Box

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