TZATZIKI SAUCE
This cooling, creamy sauce can be used to top your favorite meals, added to wraps and sandwiches, or used as a delicious dip!
Makes: 4-6 Servings
Total time:
Ingredients:
- ½ cup Greek style yogurt, any fat content you like
- 1 ½ Tablespoon Cucumber, grated and strained
- ½ teaspoon Fresh Dill, more if that is your preference
- 1 ½ teaspoons Lemon Juice
- Salt and Pepper to taste
Tools:
- Measuring cups and spoons
- Cheese Grater
- Mesh strainer or cheese cloth to strain the cucumber
- Mixing Bowl
- Serving Bowl
Instructions:
- Cut one end of your cumber off. Using a cheese grater, shred the cucumber (skin still on) into a mesh strainer or bowl. Squeeze the liquid out by hand, or press against the strainer. Discard the liquid.
- In a clean bowl, combine the yogurt, strained cucumber, dill, and lemon juice. Taste and add salt and pepper to your personal preference.
Notes:
- This sauce/dip will last 2-3 days in the refrigerator.
- The measurements are a place to start, however sometimes I add more dill or cucumber depending on my mood, so play with it, and make it to your liking.
- If you want to thin the sauce out a little, add a drizzle of Olive Oil, stir and test consistency. Add more oil as you like. This will dilute the flavors, so you might need to add more dill and cucumber to make up for that.
- Enjoy on top of chicken, gyros, season and roasted potatoes, or as a vegetable dip.
