GREEK TZATZIKI SAUCE

I have been on a Greek cuisine kick lately so watch for some recipes over the next week or so.  This is my recipe for a scrumptious creamy Greek Tztaziki Sauce.  It is slightly tangy, deliciously garlicky, and refreshingly cool with cucumber, yogurt, dill, garlic, lemon and just a hint of mint.  Traditional tzatziki sauce usually doesn’t have honey in it but I like the twist. 

Hint: It is important to not skip draining the cucumbers or your Tzatziki will be watery. This versatile cucumber yogurt sauce can be served with bread, pita chips, fresh vegetables, kebabs, souvlaki, Etc. 

Enjoy and let me know what you think!

INGREDIENTS

• 1 1/2 cups Greek Yogurt

• 1 large English cucumber, shredded (+ 1/2 tsp salt to draw out moisture)

• 3 cloves garlic, minced

• 1 tbsp fresh squeezed lemon juice

• 2 tbsp extra virgin olive oil

• 1 tsp liquid honey (adjust to taste)

• 3 tbsp fresh dill, chopped

• 1 tbsp fresh mint, chopped fine

• 1/4 tsp salt (adjust to taste)

• 1/4 tsp black pepper

DIRECTIONS

1. Grate the cucumber into a colander. Toss with 1/2 tsp salt which helps to extract water from cucumber. Allow to sit for 10-15 minutes. Pour the shredded cucumber into the center of a clean tea towel and manually squeeze out the excess water.

2. Add all of the ingredients in a medium sized bowl and stir well. Taste and adjust the salt, pepper, lemon juice & honey to your taste preference. Garnish with a drizzle of olive oil and a few sprigs of dill.

3. Refrigerate for 30 minutes before serving.