Recipe: Cucumber Sticks with Tzatziki Dip (South Beach Diet)
Appetizers and SnacksCUCUMBER STICKS WITH TZATZIKI DIP
"This refreshing appetizer is inspired by the traditional Greek tzatziki, a sauce made with yogurt, garlic, and cucumber that's used as both a dip and a condiment for meats and fish. Our version leaves the cucumbers on the side for dipping. Use very fresh garlic for best flavor."
2 medium cucumbers
3/4 cup nonfat plain yogurt
1 1/2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh dill
1 small garlic clove, minced
1/8 teaspoon salt
Freshly ground black pepper
Trim cucumber ends and peel cucumbers lengthwise to make "zebra stripes," alternating peeled and unpeeled sections. Cut cucumbers lengthwise and seed. Cut each half in half crosswise, then cut into 24 (1/8-inch-thick) sticks.
Whisk together yogurt, oil, dill, garlic, and salt in a small bowl; season to taste with pepper. Serve dip chilled or at room temperature with cucumber sticks.
TO MAKE-AHEAD:
Dip can be made up to 2 days in advance; store in a covered container in the refrigerator. If dip separates, whisk well just before serving.
Makes 8 (3-piece) servings and 3/4 cup dip
(South Beach Diet Phase 1)
Per serving: (with 1 1/2 tablespoons dip): 25 calories, 1 gram fat, 0 grams saturated fat, 1 gram protein, 3 grams carbohydrate, 1/2 g fiber, 50 mg sodium
Source: The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends by Arthur Agatston, MD
"This refreshing appetizer is inspired by the traditional Greek tzatziki, a sauce made with yogurt, garlic, and cucumber that's used as both a dip and a condiment for meats and fish. Our version leaves the cucumbers on the side for dipping. Use very fresh garlic for best flavor."
2 medium cucumbers
3/4 cup nonfat plain yogurt
1 1/2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh dill
1 small garlic clove, minced
1/8 teaspoon salt
Freshly ground black pepper
Trim cucumber ends and peel cucumbers lengthwise to make "zebra stripes," alternating peeled and unpeeled sections. Cut cucumbers lengthwise and seed. Cut each half in half crosswise, then cut into 24 (1/8-inch-thick) sticks.
Whisk together yogurt, oil, dill, garlic, and salt in a small bowl; season to taste with pepper. Serve dip chilled or at room temperature with cucumber sticks.
TO MAKE-AHEAD:
Dip can be made up to 2 days in advance; store in a covered container in the refrigerator. If dip separates, whisk well just before serving.
Makes 8 (3-piece) servings and 3/4 cup dip
(South Beach Diet Phase 1)
Per serving: (with 1 1/2 tablespoons dip): 25 calories, 1 gram fat, 0 grams saturated fat, 1 gram protein, 3 grams carbohydrate, 1/2 g fiber, 50 mg sodium
Source: The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends by Arthur Agatston, MD
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