Tzatziki Dip | UNL Food | Nebraska

Name: Tzatziki Dip | UNL Food | Nebraska
Ingredients: 1 small cucumber, scrubbed with clean vegetable brush under running water, chopped; 1 Tablespoon fresh dill, gently rubbed under cold running water, chopped; 1 ½ cups plain non-fat greek yogurt; 2 garlic cloves, finely minced; 2 Tablespoons olive or vegetable oil; 1 Tablespoon white vinegar; ½ teaspoon salt

food.unl.edu

Tzatziki Dip Yield: 6 Servings Tzatziki Dip Yield: 6 Servings Ingredients: - 1 small cucumber, scrubbed with clean vegetable brush under running water, chopped

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Vegetable brush
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Refrigerator
Airtight container

Ingredients

1 small cucumber, scrubbed with clean vegetable brush under running water, chopped
1 Tablespoon fresh dill, gently rubbed under cold running water, chopped
1 ½ cups plain non-fat greek yogurt
2 garlic cloves, finely minced
2 Tablespoons olive or vegetable oil
1 Tablespoon white vinegar
½ teaspoon salt