RECIPE: Greek tzatziki sauce
The perfect dip for veggies or pita chips.
3 cups Greek yogurt, or regular plain yogurt, strained
3 tablespoons fresh lemon juice, about 1 lemon
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 tablespoon kosher salt
1 tablespoon fresh dill, finely chopped, can substitute mint leaves for a slightly different version
Salt and fresh ground black pepper to taste
If you don't have Greek yogurt, strain plain yogurt.
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. If you use 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 a paper towel.
Add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper in a food processor with a steel blade. 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.
Sauce 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.
Serving size: 2 Tbsp
Total Fat: 14g
Total Carbohydrates: 1g