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INGREDIENTS:
1 1/2 cups of Greek yogurt
1 cucumber, grated and drained
2 cloves of garlic, minced
2 tablespoons of extra virgin olive oil
1 tablespoon of fresh dill, chopped
1 tablespoon of fresh mint, chopped
1 tablespoon of lemon juice
Salt and pepper to taste
DIRECTIONS:
- Prepare the Cucumber: I will rinse and grate the cucumber with a box grater. Then, I’ll place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.
- Mix Yogurt and Cucumber: In a bowl, I will combine Greek yogurt and drained cucumber. Then, I’ll add minced garlic, extra virgin olive oil, fresh dill, fresh mint, and lemon juice to the yogurt-cucumber mixture.
- Season with salt and pepper according to my taste preferences.
- Combine all the ingredients until well mixed.
- Cover the bowl, and I will refrigerate the tzatziki sauce for at least 1 hour to allow the flavors to meld.
Pro Tips:
- Ensure efficient draining of the cucumber to prevent excessive water content in the tzatziki.
- Choose thick Greek yogurt for a creamy and rich consistency.
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