Tzatziki Sauce
8 oz Plain Greek Yogurt
1 cucumber– peeled, seeded, and grated– and then salted and drained
3 cloves of garlic, peeled and minced
1 tbs olive oil
1/2 lemon. juiced (you can use a splash of vinegar, if you do not have a lemon)
1 tbs fresh dill (optional, but yummy!)
salt, to taste (preferably sea salt, but any salt will do)
freshly ground black pepper, to taste
Instructions:
Peel, seed (meaning remove the seeds– the easiest way to do so is to slice the cucumber lengthwise and scoop out the seeds with a spoon), and then grate the cucumber. Place the grated cucumber into a strainer, salt and allow to drain (you can also press the moisture out using a clean kitchen towel.)
If you’re not using a thick and high quality Greek yogurt, be sure to strain the yogurt in a cheesecloth (or use a clean paper coffee filter) for at least an hour in the fridge– with Greek yogurt, you can skip this step!
Mix all of the remaining ingredients together and place in the fridge for at least an hour to allow the flavors to meld and marry. Excellent on beef, lamb, or chicken– or even on toasted pita bread– Enjoy!
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