Greek Tzatziki Sauce
Ingredients
- 1 large seedless cucumber (hothouse/English unpeeled)
- 1 teaspoon salt, divided
- 11/2 cup Greek Yogurt (full fat or non fat)
- 2 garlic cloves, minced or grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 - 2 tablespoon lemon juice, freshly squeezed
- 2 teaspoons fresh dill, minced
- Pinch of ground black pepper
Instructions
- Grate the cucumber and toss with 1/2 teaspoon of salt. Place it in a fine mesh strainer over a deep bowl to drain (refrigerated for 30 minutes to 4 hours).Spoon the grated cucumber into a cheesecloth or a cloth napkin and squeeze dry.
- Mix the cucumber with the yogurt, add the garlic, olive oil, vinegar, lemon juice, dill, remaining salt and pepper and mix well to combine.
- You can serve it immediately but it is best to allow the sauce to sit in the refrigerator, covered for a couple of hours to allow the flavors to blend.
- Serve chilled or at room temperature.
Nutrition
Calories: 200 kcal, Carbohydrates: 8 g, Protein: 20 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 473 mg, Sugar: 8 g, Vitamin A: 120 IU, Vitamin C: 0.3 mg, Calcium: 244 mg
