Tzatziki Sauce

• servings: 10 servings
• total time: 10 minutes

Ingredients

1 medium English cucumber (I don’t peel it, but you can)

2 cups plain Greek yogurt

2 garlic cloves, (peeled and finely minced or pressed)

1-2 tablespoons fresh lemon juice, (to taste)

1 tablespoon olive oil

2 tablespoons chopped fresh dill

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Pita bread, (pita chips, or cut up vegetables, for serving)

Directions

Grate the cucumber, using the large holes of a box grater.

Place the grated cucumber on a paper towel or clean towel and squeeze out the excess water. Squeeze as much liquid out as you can. Alternatively, you can place the grated cucumber in a small strainer over a bowl. Sprinkle each layer with a little kosher salt cover and refrigerate overnight to remove the water. This obviously takes longer, so I always use the quick squeezing method. I think it works well.

In a medium bowl, combine the grated cucumber, Greek yogurt, garlic, lemon juice, olive oil, fresh dill, salt, and pepper. Cover and chill in the refrigerator for at least 20 to 30 minutes so the flavors can meld.

When ready to serve, stir and taste. Season with additional salt, pepper, lemon, or dill, if necessary. You can also drizzle a little olive oil on top and garnish with fresh dill. Serve with pita bread, pita chips, or cut up vegetables.

Store the tzatziki in an airtight glass container in the refrigerator for up to 4 days.

Nutrition

• Calories: 42 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 131 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 4 g