Tzatziki

Greek Yogurt Sauce

Makes servings

Prep Time 15

Cook Time 0

Total Time 15

2 medium (2 medium) cucumbers
1½ cup (12oz) (340 g) Greek yogurt (whole milk)
1 Tbsp (1 Tbsp ) lemon juice, freshly squeezed
1 Tbsp (1 Tbsp ) extra virgin olive oil, plus more for drizzling
1-2 (1-2) garlic cloves, minced
2 Tbsp (2 Tbsp) fresh dill or feathery fennel fronds (optional), chopped
1 tsp (1 tsp ) salt
½ tsp (½ tsp ) black pepper, freshly ground

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Peel the cucumbers, leaving some green stripes, if you like.
Set a large sieve or colander over a bowl. Using a large grater, grate the cucumbers into it.
Squeeze as much juice out of the grated cucumbers as possible with your hands, or by wrapping them in a clean kitchen towel and wringing the liquid out, or by using a wooden pestle or a round potato masher to press on the pulp.
Stir the remaining ingredients in with the cucumber.
Cover with plastic wrap and refrigerate, to let the flavors develop, for 1 to 2 hours before serving.
To Serve, stir the tzatziki with a wooden spoon before transferring to a serving bowl. Drizzle with olive oil, and sprinkle with fresh dill or fennel fronds. Serve cold.

Storage

Fridge: Keeps well up to 4 days in an airtight container. Stir well before serving.
Freezer: Note, freezing tends to change the texture of tzatziki, but it can keep up to 2 months in an airtight container. It's a good idea to freeze it in labeled containers, to keep track of the date, in serving sizes only as big as you'll need for one meal. Thaw overnight in the refrigerator, and stir very well to reconstitute before serving.

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.