Tzatziki (Greek Yogurt and Cucumber Sauce)
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- 3 c
- greek yogurt or plain
- 3 Tbsp
- fresh lemon juice (juice of 1 lemon)
- 1 clove
- garlic, minced
- 2 medium
- cucumbers, seeded, sliced in half and then sliced
- 1 Tbsp
- fresh dill, chopped or 1 tablespoon fresh mint, chopped
- 1 Tbsp
- kosher salt for salting cucumbers
- kosher salt and freshly ground black pepper
- 1-2 Tbsp
- olive oil, extra virgin
1If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. 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 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
2In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Add olive oil.
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. (This resting time is very important.)
3Tzatziki 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.