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.