Amy J.
BRANDILYNN'S TZATZIKI SAUCE (GREEK YOGURT)
Aug 24, 2009
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. *YOU WONT HAVE TO DO THIS BECAUSE ITS GREEK YOGURT ALREADY!!
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
