Tzatziki Sauce

Submitted by hollyberry117

"Creamy Greek side dish - Great for dipping pita bread or a side to lamb. If using Greek yogurt skip step 1. Prep time does not include draining of yogurt."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 2 cups
• Serves: 8-12

ingredients

• 1 (16 ounce) container plain low-fat yogurt
• 1 1⁄2 teaspoons salt
• 2 -4 garlic cloves
• 1 English cucumber, peeled, seeded & finely chopped
• 1 tablespoon chopped of fresh mint or 1 tablespoon fresh dill, plus additional
• fresh mint sprigs or fresh dill sprig
• 1 tablespoon extra virgin olive oil
• 1⁄2 teaspoon red wine vinegar
• 1⁄4 teaspoon ground black pepper

directions

1. Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight.
2. Transfer drained yogurt to medium bowl and discard liquid.
3. Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt.
4. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours.
5. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible.
6. Pat dry with paper towels, then add to bowl with yogurt.
7. With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt.
8. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine.
9. Cover and refrigerate at least 2 or up to 4 hours.
10. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.

Reviews

[I'mPat]

This was the first time I have used tzatziki sauce and we thoroughly enjoyed using it on recipe #360833 and will be using it on salad and think I will be trying it on a stuffed potatoe. Thank you hollyberry117, made for Bargain Basement.