Tzatziki (Greek Yogurt and Cucumber Sauce) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) fresh dill, finely chopped |
fresh ground pepper to taste |
1 clove(s) garlic |
3 cup(s) greek yogurt |
3 tablespoon(s) juice of one lemon |
1 tablespoon(s) kosher salt |
2 medium cucumbers, seeded and diced |
Directions:
1. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds.
2. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1
3. T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
4. In food processor add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended. Slowly stir this mixture
5. into the yogurt to level of cucumber taste desired. Taste before adding any extra salt.
6. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting
7. time is very important.)
8. This 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.
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