Tzaziki Sauce
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 4 1x
Ingredients
Scale
- 2 Persian Cucumbers, skin on (can substitute pickling or ‘kirby’ cucumbers)
- 1 tsp kosher salt
- 2 cups 2% Plain Greek Yogurt
- 2 tbsp fresh chopped dill
- 2 cloves minced fresh garlic
Instructions
- Grate the cucumbers using a cheese grater, sprinkle with salt, toss and allow to rest for one minute.
- Squeeze the cucumbers to remove extra water and place in a medium mixing bowl along with the yogurt, dill and garlic.
- Stir to combine and serve immediately or refrigerate for up to five days.
- Note: raw garlic becomes more potent with time, so if you are saving this sauce you may want to reduce the garlic by half.