A tradtional 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
- 3 c. Greek plain yogurt strained
- 2 English cucumbers peeled, seeded & grated or diced
- 1 T. 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
- Place the yogurt in a cheesecloth-lined sieve; set the sieve over a bowl to strain excess liquid.
- Grate or dice the cucumbers, place in a colander, sprinkle with 1 tablespoon salt. Place the colander over a bowl to strain excess liquid.
- Place both bowls in the refrigerator for 3 to 4 hours, so the yogurt and cucumbers can drain excess liquid. Rinse the cucumbers under cold water, pat dry with a paper towel.
- Pour the stained 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 refrigerator for at least two hours before serving so flavors can marry.