Tzatziki Sauce

• 16oz Nonfat Plain Greek Yogurt
• 1 small cucumber
• 2 tbsp olive oil
• 1 lemon, juiced
• salt and pepper to taste
• 1 tbsp chopped fresh dill
• 3 cloves garlic, peeled

In a food processor or blender, combine all ingredients. Process until well combined. Transfer to another dish, cover and refrigerate for 1 hour for best flavor before use. Store in refrigerator up to 2 weeks. 

* I customized this recipe by decreasing the amount of cucumbers and adding more lemon juice than recommended. I found if you used two cucumbers, the sauce had a more watery consistency than I  preferred. 

Nutrition Facts
Makes 12 servings. 1 serving:
50 calories
2.4g Fat
4g Carbs
3.6g Protein