Originally posted September 2012 - Updated October 2020
My husband found this recipe in 2012 and made it himself.
It was from Kalyn's Kitchen.
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Tzatziki (Greek Yogurt and Cucumber Sauce)
(Makes about 3 1/2 cups)
3 cups Greek Yogurt (or regular plain yogurt, strained as described below)
I have also used sour creamJuice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill
Kosher salt and fresh ground black pepper to taste
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. This resting time is very important.
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
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