Tzatziki Sauce
A traditional dipping sauce served with Greek food. Also a healthy dip for vegetables, crackers, and pita bread or served as a dressing for potato, pasta, and green salads.
Servings: 3 1/2 cups
Ingredients
- 3 c. Greek plain yogurt strained
- 2 English cucumbers peeled, seeded & grated or finely diced
- 2 tsp. kosher salt for salting cucumbers
- 1 clove garlic minced
- 3 T. lemon juice
- 1 T. fresh dill chopped, substitute mint leaves for a different version
- ground black pepper to taste
Instructions
- Place the yogurt in a cheesecloth-lined sieve and twist tight to close; Place the sieve over a bowl to strain the excess liquid.
- Grate or dice the cucumbers, place in a cheesecloth-lined sieve, sprinkle with 2 teaspoons of salt then twist tight to close. Place the sieve over a bowl to strain the excess liquid.
- Place both bowls in the refrigerator for a couple of hours, so the yogurt and cucumbers can drain excess liquid. Squeeze any excess liquid just before using.
- Pour the strained yogurt into a large bowl, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper, stir to combine. Taste before adding any extra salt, salt if needed.
- Place the tzatziki in the refrigerator for at least two hours before serving so the flavors can marry.
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