SBD friendly Tzaziki

[Razzle]

Hi everyone, I just started the SBD two days ago, and I was wondering if anyone had a recipe for home made tzakiki that is phase 1 friendly? I've been looking through the forum, but cant find anything. Any help is greatly appreciated. Thanks.

[ami]

I found this recipe in Allrecipes.com. It looks SBD friendly to me.
Tzatziki II

Submitted By: S.Millar
Prep Time: 10 Minutes

Ready In: 40 Minutes
Servings: 4
"A Greek dip with a pungent garlic flavor. Good served with hot pita bread triangles. Chill for at least 30 minutes before serving to develop the flavor. If you prefer, use parsley in place of the mint."

Ingredients:
1 cucumber
1 cup Greek yogurt
2 cloves garlic, finely chopped
Salt to taste
1 teaspoon chopped fresh mint leaves

Directions:
Peel the cucumber and cut in half lengthwise.
Remove seeds using a spoon, or use an English cucumber, then grate the cucumber into a small bowl.
Stir in the yogurt, garlic, salt and chopped mint.
Chill for at least 30 minutes before serving to develop the flavor.

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[recipelover]

I just use some low-fat sour cream; grate some cucumber or cut up finely; add some dill weed; stir in some lemon juice; add a pinch of bulk Splenda (it just adds something); sometimes I add a little finely chopped onion. I also have a Dill Blend spice that I sometimes stir in.

But Kalyn's Kitchen is a wonderful site with lots of South Beach recipes. You really need to check out many of her recipes. Here is a Tzaziki sauce that she posted. I have also included the link to her site for the recipe with more information about the recipe:

Her website with this recipe: Kalyn's Kitchen recipe

Tzatziki (Greek Yogurt and Cucumber Sauce)
(Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.)

3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

[Magna]

Be sure the yogurt you use is 1% or nonfat.