Tzatziki Sauce

I love greek food.  I really do.  I love Tzatziki sauce.  I dip tortilla chips in it.  I love dipping flat bread it in.  I love dipping just about anything in it.  This recipe is delicious.

I usually love garlic, but I would be really careful about adding any more than what is on this recipe.  It gets a little too potent and makes the tzatziki sauce unbearable to eat.

Tzatziki Sauce

 Ingredients

  • 1 (8 ounce) container plain yogurt (Preferably Greek or Fage)
  • 1 cucumber
  • 1 tablespoon olive oil
  • 1/4 lemon, juiced and zest
  • 1-1/2 teaspoons chopped fresh dill
  • 1-1/2 cloves garlic, peeled
  • 5 mint leaves, chopped fine
  • Salt and Pepper to taste

Directions

  1. The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt.
  2. Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.
  3. In a food processor or blender, combine all ingredients. Process until well-combined.
  4. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested.
  5. The first 2 steps are very important. If not followed you will make Tzatziki soup, not sauce.
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