Name: Tzatziki Sauce Recipe
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ½ cucumber ($0.35*); 1½ cups plain Greek yogurt ( whole milk, $1.87); 1 clove garlic (finely minced, $0.08); 1 Tbsp fresh dill ($1.25); 1 Tbsp fresh lemon juice ($0.20); 1 Tbsp extra virgin olive oil ($0.16); ½ tsp salt ($0.04); ⅛ tsp black pepper (freshly cracked, $0.02); ¼ tsp granulated white sugar ($0.02**)

Ingredients

6 serv.

½ cucumber ($0.35*)
1½ cups plain Greek yogurt ( whole milk, $1.87)
1 clove garlic (finely minced, $0.08)
1 Tbsp fresh dill ($1.25)
1 Tbsp fresh lemon juice ($0.20)
1 Tbsp extra virgin olive oil ($0.16)
½ tsp salt ($0.04)
⅛ tsp black pepper (freshly cracked, $0.02)
¼ tsp granulated white sugar ($0.02**)

Instructions

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1 Wash the cucumber well. Then using the large holes on a box grater, grate half of the cucumber. Save the other half of the cucumber to serve with the tzatziki sauce.
2 Place the grated cucumber in a fine mesh cheesecloth or nut milk bag.*** Squeeze out as much liquid as you possibly can into a bowl or over the sink. You should end up with roughly ½ cup of grated cucumber after most of the water is squeezed out.
3 In a medium mixing bowl add the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, black pepper, and sugar. Stir well to combine.
4 Refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to marry and blend together. Enjoy served cold. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving.