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Tatziki dip

Cooking Time: 5 minutes

Ingredients (serves 4)

1 cup Capsicum, red, raw

10 slices Cucumber, lebanese, unpeeled, raw

1 clove Garlic, peeled, raw

1 carrot Carrot, mature, peeled, raw

5 slices Cucumber, common, unpeeled, raw

1 tub Yoghurt, natural, low fat (<0.5%)

1 teaspoon Sugar, white, granulated or lump

Method

  • Serve out the 200g yoghurt into a bowl, mince the garlic and combine with yoghurt. Add the sugar until well combined.
  • Cut the cucumber slices into small pieces less than half a cm.
  • Serve with carrot, cucumber and capsicum cut into sticks.

Notes

Source

John Jones

Video of this recipe

Nutritional Information
This information is

Protein

4.05g

Dietary Fibre

6.25g

Fat Total

0.9g

Energy Excluding Dietary Fiber

625.25kJ

Sodium

40.5g

Carbohydrate Total

31.95g

Cholesterol

1g

Sugars Total

29.775g

VItamin C

0g

Energy Including Dietary Fiber

675.25kJ

Health Information
  • Asian
  • Italian
  • Salads
  • Soups
  • Indian
  • Casseroles
  • vegetarian
  • Family
  • Budget
  • Biscuit
  • Cakes
  • Kids
  • Dessert
  • In Season
  • Egg Free
  • Low GI
  • Low Fat
  • Low Carb
  • Low Salt
  • Wheat Free
  • Gluten Free
  • Dairy Free
  • Low Chemical
  • Lactose Free
  • Heart Healthy
  • High Protein
  • Cook for one
  • Quick & Easy
  • Diabetes Friendly
  • Organic Vegetarian
  • Preservative/Colour Free
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