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Tzatziki – Traditional and Keto

Servings: 13


INGREDIENTS

  • 425 ml (~2 cups) Premium Sour Cream (I used 18% fat)
  • 14 g (1 tbsp)   olive oil
  • 10 g (2 cloves) garlic – minced
  • 1/2 tsp   Himalayan salt   (or to taste)
  • 24 g (~2 tbsp) fresh lemon juice
  • 110 g English cucumber

DIRECTIONS

  • 1.   In a medium bowl add the sour cream, olive oil, garlic, lemon juice and salt. Mix well and set aside.

  • 2.   Peel your cucumber and remove the seeds (scoop out with a teaspoon).

  • 3.   Coarsely grate the cucumber and then chop until the texture is very fine and there are no lumps.

  • 4.   Take the cucumber pulp and squeeze out as much of the liquid (into the sink) as you can.

  • 5.   Add the cucumber pulp to the bowl with the sour cream mixture and stir well until the cucumber is evenly distributed. Cover tightly with plastic wrap.

  • 6.   Refrigerate for at least one hour in order that the ingredients will diffuse through the sour cream.

MACRONUTRIENTS CHART

Macros

FYI

The Tzatziki will keep well in the refrigerator in a sealed container for up to two weeks (just like sour cream).

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  • By Angela Wilkes
  • Cuisine: GreekMediterranean
  • Category: How to videosSauces and DipsVegetarian
  • Created: March 10, 2017

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