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Tzatziki Cucumber Dipping Sauce
Greek sauce/dip/salad dressing. Serve with vegies,Pitas,or with spicy dishes.
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, peeled and seeded
(or more to taste)
fresh lemon juice
fresh ground pepper
cup freshly chopped
(or to taste) (optional)
Line a sieve with a double thickness of dampened cheesecloth.
Spoon in yogurt and set the sieve over a bowl.
Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
Shred or cut cucumber into julienne strips.
Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
Rinse and gently pat dry.
In a mortor and pestal muddle the garlic into a bit salt.
Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
Serve or refrigerate for a day or two so flavors mingle.
Stir again before serving and sprinkle with additional minced mint leaves if desired.
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