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Year of the Sauce:  Week 10

When we spent a month living in Crete, we ate a boatload of tzatziki.  Spread on sandwiches, as a dip for veggies, smeared on chunks of pita…I think we ate it every day.  I always bought the pre-made stuff at the small local grocery store, which was excellent, but somehow I doubt the stuff they sell in the US will be the same quality.  So I thought I’d make my own to eat with all the fresh veggies that are coming into season.

This sauce is super easy to make, but in the future I’d probably grate the cucumber rather than chop it.  That’s how it was done in Greece, and it seemed to have a better texture.  Also, go easy on the kosher salt if you drain the cucumber.  It adds quite a bit of salty flavor to the end product, so you don’t want to go overboard.


1 medium cucumber, peeled, seeds removed and cut into large chunks
1½ teaspoons kosher salt (for draining cucumber)
1½ cups plain Greek yogurt
1 small clove garlic, grated
4½ teaspoons lemon juice
1½ teaspoons chopped fresh dill


1. Place the cucumber in a colander in the sink and sprinkle with the kosher salt. Let sit and drain for 30 minutes. Dry thoroughly with paper towels, then chop very finely.

2. Combine the finely chopped cucumber with the yogurt, garlic, lemon juice and dill. Refrigerate for at least 2 hours before serving. The sauce can be kept in the refrigerator in an airtight container for up to three days.

Source:  Brown Eyed Baker
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