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    You are in: Home / Greek / Yogurt, Garlic, Cucumber & Fennel Dip Recipe
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    Yogurt, Garlic, Cucumber & Fennel Dip

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    4 hrs

    30 mins

    Stacia_'s Note:

    (Tzatziki Me Maratho)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the cucumbers. If using English cucumbers, halve lengthwise and scrape out the seeds. Mediterranean cucumbers do not need to be seeded. Grate the cucumbers coarsely. Transfer to a sieve and sprinkle with 1 1/2 teaspoons salt. Toss well, then let drain 45 minutes. Put the cucumbers in a clean dish towel and squeeze well to remove excess water.
    2. 2
      Grate the fennel coarsely.
    3. 3
      In a bowl, combine the yogurt, herbs, garlic, chile, 1 tablespoon olive oil and 1 tablespoon lemon juice. Whisk well. Stir in the fennel and the cucumbers. Taste and adjust seasoning with salt and additional lemon juice, if desired. Refrigerate for at least 30 minutes or up to 3 hours before serving.
    4. 4
      Transfer to a serving bowl or platter, drizzle with remaining 1 tablespoon olive oil and garnish with reserved herbs.

    Ratings & Reviews:

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    Nutritional Facts for Yogurt, Garlic, Cucumber & Fennel Dip

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 115.7
     
    Calories from Fat 65
    56%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.3 g
    11%
    Cholesterol 10.6 mg
    3%
    Sodium 59.5 mg
    2%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.2 g
    20%
    Protein 3.9 g
    7%

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