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Tzatziki Sauce -Yogurt and Cucumber Dip

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.0907
Energy (kCal)155.125
Carbohydrates (g)22.4203
Total fats (g)3.7756
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight. | 2. Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours. | 3. Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yogurt 1 container low-fat 107.1 11.968 8.925 2.635
    cucumber 1 peeled seeded grated 15.6 3.7752 0.6759999999999999 0.1144
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    salt black pepper to taste ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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