Greek yogurt is the only way to go when making Tzatziki Sauce. You can make it using whole fat, 2% or 0%. The flavor is not compromised in any way by using a low fat yogurt. Greek yogurt is thick, luxurious, delicious and simply divine.

Makes About 3 Cups

1          16-Ounce Container Plain Greek Yogurt

1          Medium Cucumber Peeled, Seeded and Finely Grated

2          Scallions, Finely Chopped

2          Roasted Garlic Cloves, Smashed into a Paste

1          Tablespoon Finely Chopped Fresh Oregano

2          Teaspoons Finely Chopped Fresh Mint

1          Tablespoon XVOO

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Pepper

Place the grated cucumber in a tea towel or doubled paper towels and squeeze to remove as much of the liquid as possible: discard the liquid. In a medium bowl mix all the ingredients until well blended.

Transfer to an air-tight container and refrigerate the sauce. Once again the sauce tastes best if made a day or two ahead. The sauce will keep for several days when refrigerated.


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