Tzatziki Sauce

By Stef -
This was also part of my Greek pizza night. I'd made this sauce before when I made Greek quesadillas and have liked it both times I made it. I would give it a 7.5. I also got this off of annies-eats.com.

For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

  • To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
  • Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

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