Tzatziki Sauce
3 cups plain yogurt
1 long, thin cucumber, peeled and grated
6 cloves garlic, finely minced
½ teaspoon salt
4 tablespoons olive oil
3 tablespoons finely chopped fresh dill
Use a strainer lined with cheesecloth or double thickness paper towel and drain yogurt. Let sit for at least 4-6 hours. Peel and grate the cucumber, and strain using a cheesecloth or double thickness paper towel also. Once both are drained, add to a large bowl and add the garlic, salt, olive oil, and dill. Stir to combine.
Store covered in the refrigerator for up to 1 week.
3 cups plain yogurt
1 long, thin cucumber, peeled and grated
6 cloves garlic, finely minced
½ teaspoon salt
4 tablespoons olive oil
3 tablespoons finely chopped fresh dill
Use a strainer lined with cheesecloth or double thickness paper towel and drain yogurt. Let sit for at least 4-6 hours. Peel and grate the cucumber, and strain using a cheesecloth or double thickness paper towel also. Once both are drained, add to a large bowl and add the garlic, salt, olive oil, and dill. Stir to combine.
Store covered in the refrigerator for up to 1 week.
