Tzatziki

Joey likes to snack during the day, but finding something healthy had been a bit of a challenge, until we got our Weight Watchers TAKEOUT-TONIGHT! cookbook. Of the many recipes I have made from this book the Tzatziki is one of our all-time favorites. This is super low fat (2 points) and is fantastic with pita bread, carrots or other vegetables.

One thing about tzatziki, it gets more flavorful over time. For those are you that are garlic lovers, DO NOT over do it. I learned this from experience. The garlic really gets stronger over time. This dish is really best made a couple of days before. Given that and the fact that you need to strain the yogurt overnight, make sure you make this in advance. I promise it's worth it.

Ingredients

• 1 (32-ounce) container plain non-fat yogurt strained overnight (see notes)
• 1 English cucumber, grated and squeezed dry (or two medium regular - seeded, peeled and squeezed dry)
• 2 cloves garlic minced (no more than 3 - TRUST ME)
• 1 1/2 Tablespoons extra-virgin olive oil
• 1 Tablespoon fresh chopped dill
• 1 Tablespoon fresh lemon juice (about one small lemon)
• 1/2 teaspoon salt

Instructions

1. Strain the yogurt overnight in the refrigerator (see notes)
2. Grate cucumber
3. Mince garlic
4. Combine all ingredients in a large bowl and mix well.
5. Refrigerate overnight

Notes

To strain the yogurt place a cheese cloth in a strainer and place the strainer in a bowl. Pour in the yogurt and cover with the cheese cloth. Refrigerate overnight. The next day the yogurt will have a consitancy of cream cheese. Speaking of, this is an excellent and healthy alternative to cream cheese!





English cucumbers can be found in the produce department and are wrapped in plastic (see photo). These cucumbers have a very thin skin and do not require peeling at all. They also don't have many seeds so you get a lot of cucumber meat. I like using them for this recipe not only for the flavor but for the beautiful color they add to the dish.





I am strangely frugal about cheesecloth. I have no idea why. So, what I do is use the same cheesecloth I used for the yogurt to squeeze the cucumbers try. Why not use it for all it's worth?