Tzatziki

I had some extra dill from last week’s dilly cucumber salad, so this week I decided to make tzatziki. This is a great basic recipe that can be modified to suit your tastes. I prefer it more dill-y and less mint-y, so I only used about a 1/2 tablespoon of mint.

If you use Greek yogurt, you probably don’t need to bother with the cheesecloth. I did strain it, and there wasn’t much liquid that drained off. However comma, it is important to squeeze as much liquid as possible from the shredded cucumber (which I did not bother to peel).

I like it as a dip with pita chips, or instead of mayonnaise on sandwiches or wraps.

Tzatziki
Source: adapted from The Food Network (courtesy of Molyvos Restaurant)

Ingredients
2 cups plain Greek yogurt
1 large English cucumber, peeled, shredded and drained
1 clove garlic, chopped fine
1 Tbsp mint, chopped
1 Tbsp dill, chopped
1 Tbsp lemon juice
Salt and pepper to taste

Directions
1. Prepare the yogurt: Line strainer with cheesecloth and set over a bowl. Bowl should support strainer so it does not touch the bottom of the bowl. Put the yogurt in the strainer loosely covered, and let it drain overnight in the refrigerator. Discard the liquid and use the strained yogurt as directed.
2. Combine all ingredients and refrigerate overnight before serving. Enjoy!