How to Make Tzatziki Sauce
1 1/2 cups
1 English Cucumber, peeled
1 ½ cups Whole Milk Plain Greek Yogurt*
2 tablespoons lemon juice, freshly squeezed
2 cloves of garlic, peeled and minced
1 teaspooon salt
¼ teaspoon black pepper
⅓ cup fresh dill
Using a shredder, shred the cucumber. Transfer it into a strainer and strain all of its juices pressing it with a rubber spatula. Set aside.
In a mixing bowl, whisk together yogurt, lemon juice, garlic, salt and pepper.
Using a spatula, fold in the cucumber and dill.
Transfer to a bowl.
If you have time, cover with plastic and let it sit in the fridge for a few hours before serving.
You can also use fat-free yogurt for this sauce.
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