Tzatziki sauce

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  18 oz or 510g

• Lemon juice

  Raw

  3 tbsp or 45g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cucumber

  Peeled, raw

  2 medium or 402g

• Salt

  Table

  100g

• Dill

  Fresh

  3 tbsp or 2g

• Baby carrots

  Baby, raw

  10 medium or 100g

Directions

1. Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want (use coffee filter or yogurt strainer)
2. Since Tzatziki contains finely-chopped cucumber, it's best to remove the seeds of the cucumber so the sauce doesn't get too watery. Use a sharp pointed spoon to scrape out seeds as shown in this photo.
3. Then cut cucumbers into thick slices and put in a colander placed in the sink. Sprinkle on salt and let cucumbers release water and drain for at least 30 minutes or more. (The water released rinses off most of the salt, but if you're limiting salt in your diet you can rinse them and pat dry with paper towels.)
4. Use the fine dips of the dill leaves and discard the thick stems. Some versions of Tzatziki use mint, and I'm thinking dried dill weed would also work in a pinch.
5. Put the cucumbers, garlic, lemon juice, dill, and black pepper into food processor and process with the steel blade until cucumbers are finely chopped.
6. Then stir the pureed cucumber mixture into the Greek yogurt (or yogurt you've drained.) Let this refrigerate for at least 2 hours before using to give flavors a chance to develop.
7. Serve with baby carrots or other veggies

Similar Foods

• Gyros with Tzatziki Sauce
• Chicken Tzatziki Bowl
• Roasted Chickpea Gyros
• No Cook Greek Lunch/Snack Box
• Seitan Gyros
• Chicken Gyros