tzatziki sauce

Ingredients tzatziki sauce

1/2 English cucumber peeled
16 oz cold plain greek yogurt
4 clove garlic pressed
1/3 cup chopped fresh dill
1 1/2 tbsp lemon juice fresh squeezed
1/2 tsp salt (or to taste)
1/8 tsp ground black pepper (or to taste)

how to make tzatziki sauce

The Cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day.

Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1½ Tbsp lemon juice, 4 pressed garlic cloves, ⅓ cup chopped dill, ½ tsp salt (add more to taste) and ⅛ tsp black pepper.

Mix everything together and add more salt to taste if needed. It's best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!