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.
Course: Condiment
Cuisine: Greek
Servings: 31/2 cups
Ingredients
3c.Greek plain yogurtstrained
2English cucumberspeeled, seeded & grated or finely diced
2tsp.kosher saltfor salting cucumbers
1clovegarlicminced
3T.lemon juice
1T.fresh dillchopped, substitute mint leaves for a different version
ground black pepperto 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.