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Tzatziki Sauce Recipe

   
 

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     Tzatziki Sauce

Category   Sauces
Sub Category   None
Servings   3 1/2 cups
Preptime   2 hours

Ingredients
3 cups Greek yogurt
Juice of one lemon
3 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tbsp Kosher salt
1 Tbsp finely chopped fresh dill
Kosher salt and black pepper to taste
 

Instructions
Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want. Use cheese cloth to suspend yogurt over a bowl. Even Greek yogurt needs this step since even it contains much unwanted liquid.
Since Tzatziki contains finely-chopped cucumber, it's best to remove the seeds of the cucumber so the sauce doesn't get too watery. Use a sharp pointed spoon to scrape out seeds. Then cut cucumbers into thick slices and put in a colander placed in the sink. Sprinkle on salt and let cucumbers release water and drain for at least 30 minutes or more. (The water released rinses off most of the salt, but if you're limiting salt in your diet you can rinse them and pat dry with paper towels.)
Put the cucumbers, garlic, lemon juice, dill, and black pepper into food processor and process with the steel blade until cucumbers are finely chopped. Then stir the pureed cucumber mixture into the Greek yogurt (or yogurt you've drained.) Let this refrigerate for at least 2 hours before using to give flavors a chance to develop
Serving Suggestions
Serve with lamb, salmon, grilled Pita rounds.


Originally Submitted
2/12/2012





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