Karen's Green Spinach Tzatziki Sauce and Dip
A quick Gorgeous Green Tzatziki Sauce that doubles as a dip. Yogurt based and low in calories with a garlicky, herbal and citrus flavor. Great with my 5 Herb Greek Zucchini Kolokithokeftedes Fritters
Servings: 12 one tablespoon servings; makes about 3/4 cup
Ingredients
- 10 ounces fresh large leaf spinach (about 1 cup when cooked)
- 1/2 cup greek yogurt
- 1 teaspoon garlic peeled and minced
- 1 teaspoon fresh lemon juice
- 2 pinches ground cumin
- 1/8 teaspoon dried oregano
- 1/2 cup persian cucumber finely chopped
- 1/4 teaspoon sea salt or to taste
Instructions
- Blanch Spinach in a medium sized pot: Boil water, add spinach and stir. Heat until turns bright green, about 15 seconds - add to a colander in the sink and run cool water on top to stop the cooking. Add to paper towels and wring dry.
- Add spinach, yogurt, garlic, lemon juice, cumin, and oregano to a food processor (I use a 4 cup one.) Run until smooth and bright green, about one minute.Fold in the cucumber, or briefly pulse in - it should have some texture.Add a drizzle of Extra Virgin Greek Olive Oil if desired. Taste for salt and enjoy.
- Tzatziki will stay fresh in the refrigerator for up to 5 days.
Great served with my 5 Herb Greek Zucchini Kolokithokeftedes Fritters
Notes
See Recipe: 5 Herb Greek Zucchini Kolokithokeftedes Fritters
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Trans Fat: 0.001g | Cholesterol: 0.4mg | Sodium: 71mg | Potassium: 155mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 2223IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg