| Tzatziki Sauce 16 oz plain yogurt 1 cucumber, peeled, seeded and diced 1 tsp. salt 1 T lemon juice 1 1/2 tsp. dried dill weed 2 cloves garlic, peeled fresh ground black pepper salt, if needed Drain yogurt through a coffee filter placed in a mesh strainer over a bowl. Let drain for about 2 or 3 hours. Salt the cucumber and let sit for 1 hour to pull out excess liquid. Drain and wrap in a clean towel, squeeze excess liquid out. Add to bowl of food processor, the cucumber, garlic, dill, lemon juice and black pepper. Process until well blended, then fold into the yogurt. Add salt if needed. Refrigerate for at least 2 hours before using. |
