Loaded Tzatziki Yogurt Sauce

 
  • 1 cucumber, peeled
  • 1/2 tsp sea salt
  • 1 cup fresh dill, stems removed
  • 2 cups Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, pressed through a garlic press or finely minced

  • Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes as you prepare rest of tzatziki (water will come out of the cucumber).
  • Chop dill and then add it to a bowl with the Greek yogurt, olive oil and pressed garlic. Mix well.
  • Squeeze juice out of the cucumber and then add to tzatziki. Salt, to taste. You can serve immediately, but flavors meld over time. I like to refrigerate mine for at least an hour.

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