Tzatziki Sauce
Yield
4 cupsPrep
10 minCook
?Ready
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
yogurt, plain
fresh |
|
| 1 | medium |
cucumbers
peeled, coarsely grated |
|
| 4 | cloves |
garlic
crushed |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
dill weed
dried |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
olive oil
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
yogurt, plain
fresh |
|
| 1 | medium |
cucumbers
peeled, coarsely grated |
|
| 4 | cloves |
garlic
crushed |
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
dill weed
dried |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
olive oil
for garnish |
*
|
Directions
Place a piece of cheesecloth in a colander and pour in the yogurt.
Allow the yogurt to drain for several hours.
Place the grated cucumber in another colander and allow to drain for 2 hours.
Mix together all ingredients except the additional olive oil and chill.
Place in serving dishes and drizzle additional olive oil on top.
Serve as a spread for bread or as a dip for vegetables.
This is generally served as a first course.
Note: Store this dish covered in the refrigerator and it will keep well for 2 or 3 days.
