Tzatziki (Greek yogurt-cucumber sauce)

2 English cucumbers, grated
2 cups Greek yogurt
2 Tbsp olive oil (the higher the quality the better)
4 cloves garlic, minced
1 medium lemon, juiced
Dill to taste (I usually use about ΒΌ – 1/3 cup finely chopped)
White pepper
Salt
Combine yogurt, olive oil, garlic and the juice of one lemon. Mix well and refrigerate for at least one hour.
Meanwhile, grate the cucumber on paper towels or other absorbent media. Allow to drain. Squeeze as much liquid as you can out of the grated cucumbers.
Remove chilled yogurt from the refrigerator. Add grated cucumber and dill. Mix well. Salt and pepper to taste. Perfect as a dip or for sauce for gyros.

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