Ingredients
Method
- To prep cucumbers, you have to options: grate them or finely chop them in a small food processor. Once ready, sprinkle them with ½ teaspoon of kosher salt, let sit for 2-5 minutes(optional). Then transfer them to a cheese cloth or double-thickness napkin over a colander and squeeze out excess liquid (there will be a lot).1 cup English cucumber or Persian, ½ teaspoon salt for the sauce
- In a mixing bowl combine the garlic with the remaining ½ teaspoon of salt, black pepper, lemon juice, and olive oil. Add the grated cucumber, yogurt, dill to the bowl and mix well.2 cups plain greek yogurt, 2 teaspoon quality virgin olive oil, ¼ cup fresh dill, freshly squeezed juice from 1 medium lemon, ½ teaspoon salt for the sauce, ¼ teaspoon black pepper, 2 teaspoon garlic
- Optional: Cover and refrigerate the tzatziki sauce for at least 30 minutes or up to a couple of hours before serving. This allows the sauce to thicken and the flavors to meld.
- Before serving, give the tzatziki sauce a quick stir, then transfer it to a serving bowl. Optionally, drizzle with more extra virgin olive oil. Serve with your favorite veggies, pita chips, or wedges.
Nutrition
Notes
To Store. Keep your sauce fresh by storing it in an airtight container in the fridge right after making it. After each use, promptly return it to the refrigerator. This sauce will stay fresh and for up to 4 days refrigerated.
For Serving
- Fresh veggies like carrots, celery and bell peppers, parmesan zucchini slices or breaded zucchini chips.
- Kid friendly fritters: sweet potato fritters, chicken zucchini fritters or corn fritters.
- It pairs perfectly with gyros, pan-seared salmon, lamb rack, kebabs (including veggie or chicken skewers), or even as a topping for baked potatoes.
- Meatballs: turkey stuffing meatballs or meatball rice bowls.