Ingredients

The following ingredients have 1 Servings
  • 1 1/2 cups plain lowfat Greek yogurt
  • 1 pound Persian or English cucumbers, peeled and seeded
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh chopped mint or dill
  • 1 clove garlic, crushed ((or more to taste))
  • 1 tablespoon fresh lemon juice ((or more to taste))
  • 1/4 teaspoon salt ((or more to taste))
  • Fresh mint sprig for garnish ((optional))

Instruction

  • Strain the Greek yogurt for 2-3 hours in the refrigerator. If you'd prefer to use plain yogurt and not Greek, you'll need to strain it for 14-15 hours to get the right consistency. If you don't know how to strain yogurt, you can find instructions here: How to Strain Yogurt
  • Pulse the cucumbers in the food processor or hand chop to desired texture. I like them chopped small, but not minced. Bigger chunks will result in chunkier tzatziki. It’s a matter of preference. You can also grate them, if you prefer.
  • Cut out an 18-inch rectangle of cheesecloth and fold into two layers. Place chopped cucumbers in the center of the double-layered cloth. Gather up the cheesecloth and twist at the top to form a bundle. Squeeze the bundle several times over the sink, twisting the bundle tightly to get rid of as much liquid as possible. If you don't have cheesecloth, use a thin dishtowel instead.
  • Place strained yogurt in a medium mixing bowl.
  • Add the drained cucumber pieces from the cheesecloth to the bowl along with the olive oil, chopped fresh mint or dill, crushed garlic, lemon juice, and salt.
  • Use a fork or whisk to blend the ingredients together. Taste the tzatziki; add more garlic, lemon juice, or salt to taste if desired. Serve cold. Store in the refrigerator.