16 oz yogurt, plain
2 cucumbers (peeled, seeded, diced)
2 Tbsp oil, olive
½ lemon (juiced)
salt to taste
black pepper to taste
1 Tbsp dill weed (chopped, fresh)
3 clove garlic
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Instructions |
- Strain yogurt in cheesecloth for half an hour or so to get some of the juices out. Otherwise the tzatziki will be runny.
- Reduce water content of cucumbers by mixing with salt in a colander and allowing to strain for half an hour or so as well.
- Combine all in a food processor, process until well-mixed but still a little chunky
- Refrigerate for at least an hour before eating to let flavors meld
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| Tags: Condiment, Mediterranean |