Tzatziki is a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip, or on Greek Gyros.
|1/2||english cucumber, peeled|
|16 ounces||(2 cups) cold plain greek yogurt (either full fat or fat free will work)|
|4 cloves||garlic, pressed|
|1/3 cup||chopped dill, fresh or frozen|
|1 1/2 tablespoons||freshly squeezed lemon juice (juice of 1/2 lemon; please squeeze a real lemon)|
|1/2 teaspoon||salt, or to taste|
|1/8 teaspoon||black pepper|
How to Make Tzatziki Sauce:
The Cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day.
Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1 1/2 Tbsp lemon juice, 4 pressed garlic cloves, 1/3 cup chopped dill, 1/2 tsp salt (add more to taste) and ? tsp black pepper.
Mix everything together and add more salt to taste if needed. It's best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!