I keep Tzatziki sauce in the refrigerator almost always during the summer, it’s great for dipping sliced vegetables and as a topping for fish.
The most time consuming part of preparing a Tzatziki sauce is grating the cucumber. First peel the cucumber then slice in half lengthwise.. To easily remove the seeds simply run a knife down the row of seeds.
Wonderful topped on salmon or as a dipping sauce with grape tomatoes, celery, cucumbers or your favorite crudites.
- 1/2 large hothouse cucumber, peeled and grated
- 1 7 ounce container of Fage Greek yogurt
- 1/2 small shallot, minced
- 1 cloves garlic, pressed and mashed into a paste
- 1 teaspoon olive oil
- 1/2 teaspoon fresh dill, minced
- 1/2 tablespoon fresh mint, minced
- 2 teaspoons lemon juice
- dash of sea salt
- 1/4 teaspoon black pepper
Carefully drain the excess water from the cucumberand pat with a towel to remove any extra moisture.
Add cucumber into a medium size bowl.
Mix in yogurt, shallot, garlic, dill, mint, lemon juice, salt, and pepper and stand for ten minutes and stir in the olive oil.
Stir mixture and transfer to a serving dish. Sprinkle any leftover mint and dill on top.
Serve as a dip with fresh vegetables or a topping on grilled meats.
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