Tzatziki

Name: Tzatziki
Ingredients: 1 lb + 4 oz Cucumber (raw, with peel ); 1 Tbsp + ¾ tsp Salt (kosher ); 2 ½ tsp Garlic (fresh or jarred ); 2 ½ tsp Dill weed (fresh or dried ); 2 ½ tsp Lemon juice (raw ); 1 ¼ tsp Pepper (black, ground ); 2 lbs + 3 oz Yogurt (Greek, plain (low fat) )

Tzatziki sides with two slices of pita bread and a lemon wedge on a green plate

Print Recipe

Serving Size:

2 ounces

Yield: 25 servings

Source:

JSI’s Back-to-Basics: Mediterranean Flavors

Ingredients

1 lb + 4 oz Cucumber, raw, with peel
1 Tbsp + ¾ tsp Salt, kosher
2 ½ tsp Garlic, fresh or jarred
2 ½ tsp Dill weed, fresh or dried
2 ½ tsp Lemon juice, raw
1 ¼ tsp Pepper, black, ground
2 lbs + 3 oz Yogurt, Greek, plain (low fat)

Instructions:

Wash cucumber.
Over a bowl, grate cucumber. Sprinkle salt over grated cucumber and let sit for 5 minutes.
Place grated cucumber in a mesh strainer over a bowl, cover with parchment or plastic wrap and place a weighted object on top of the grated cucumber to drain excess liquid. Discard liquid.
Place cucumber in a clean bowl and set aside.
In the cucumber bowl, mix lemon juice, garlic, dill, black pepper, and yogurt, until combined.
Place in refrigerator and cool to 41° or lower within 4 hours.
Hold for cold service at 41°F or lower.
Portion with a No. 16 scoop (2 oz).

Nutritional Analysis:

Calories: 33.43kcalCarbohydrates: 2.67gProtein: 4.13gFat: 0.8gSaturated Fat: 0.5gTrans Fat: 0.024gCholesterol: 3.97mgSodium: 248.05mgFiber: 0.15gSugar: 1.83g

Meal Component Information:

Meat/Meat Alternate – 0.25 oz. equivalent

Note:

Choose USDA foods whenever available to save on cost.