Tzatziki Sauce is easy to make, naturally gluten free, and can be used in a lot of different ways. You can serve it with veggies, crackers, and pretzels as a dip, as a sauce on flatbread sandwiches and wraps, even a dressing on salad or pasta. We love it with my simple stove top Chicken Souvlaki.
I suggest you make it a day before serving so that the flavors can meld and develop, it will last in the fridge for up to a week.
Tzatziki Sauce
Ingredients:
1 Cucumber (Large)
2 teaspoons Salt
2 Cups Greek Yogurt
3-4 Tablespoons Lemon Juice (Fresh squeezed is best)
5 Garlic Cloves (Minced)
2 Tablespoons Fresh Dill (Minced)
Preparation:
Cut cucumber in half lengthwise and remove all seeds (I like to use a grapefruit spoon, but any spoon will work.) Grate remaining cucumber, add salt and gently mix by hand, spread out in a fine mesh strainer over sink or a large bowl and let set for about 15 minutes. Next use cheesecloth or a paper towel to squeeze any remaining liquid from grated cucumbers.
In a medium sized bowl mix together cucumber, yogurt, lemon juice, garlic, and dill. Store in fridge overnight, taste and add additional lemon juice or salt to taste.
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