snack

Tzatziki and Feta Stuffed Dates

Name: Tzatziki and Feta Stuffed Dates
Ingredients: 6 each (120 g) Medjool dates; 3 tbsp (45 g) Greek yogurt, plain, 2% fat; 2 tbsp (15 g) Feta cheese, crumbled; 1 tbsp (10 g) Cucumber, finely diced; 1 tsp (1 g) Fresh dill, chopped; 1/4 clove (0.5 g) Garlic, minced; 1 tsp (5 g) Extra virgin olive oil; 1 tsp (1 g) Fresh mint, chopped; 1/4 tsp (0.3 g) Lemon zest

Nutrition

1405.7

kcal

Calories

24.2

Protein

168.9

Carbs

76.2

Fat

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Ingredients(9)

Medjool dates6 each (120 g)

Greek yogurt, plain, 2% fat3 tbsp (45 g)

Feta cheese, crumbled2 tbsp (15 g)

Cucumber, finely diced1 tbsp (10 g)

Fresh dill, chopped1 tsp (1 g)

Garlic, minced1/4 clove (0.5 g)

Extra virgin olive oil1 tsp (5 g)

Fresh mint, chopped1 tsp (1 g)

Lemon zest1/4 tsp (0.3 g)

Instructions

Prepare the tzatziki filling: In a small bowl, combine the Greek yogurt, crumbled feta cheese, finely diced cucumber, chopped dill, minced garlic, extra virgin olive oil, chopped mint, and lemon zest. Stir until well combined. Season with a pinch of salt and black pepper if desired.

Prepare the dates: Using a small, sharp knife, carefully make a slit lengthwise down one side of each Medjool date, being careful not to cut all the way through. Gently open the date to expose the cavity, and remove the pit.

Stuff the dates: Spoon about 1.5 teaspoons of the tzatziki-feta mixture into the cavity of each pitted date. Gently press the date closed around the filling.

Serve immediately or chill for up to 30 minutes before serving for the flavors to meld. These are best enjoyed fresh.