Tzatziki (Greek Yogurt Cucumber Sauce)

 Tzatziki sauce is a yogurt/cucumber sauce used in Greek cooking, usually on meats, gyros, souvlaki.  It can also be used as a dip for fresh vegetables or even diluted and used as a salad dressing.

This recipe is from Food.com
http://www.food.com/recipe/tzatziki-greek-yogurt-cucumber-sauce-ww-core-312799
and also heavy on the garlic, which I love, but if you don't use one or two cloves instead.

It has a creamy clean garlicky taste and works well with spicy foods.  I have used it on a spicy rice with peppers stuffed in tortilla (although traditionally pitas are the bread of choice).   I also what was left over with a little bit of milk and used it on a salad.

The recipe:

• 1 cup plain fat free Greek yogurt 
• 1 medium or 1/2 of a large cucumber
  
• 3 cloves garlic 
• Salt
• 1 tsp Olive Oil
• 1 tsp Dill 
• Pepper

Scoop seeds out of cucumber with a spoon (the original recipe advises to peel, but I prefer unpeeled).

Grate the cucumber and mince the garlic.

Generously saturate with salt I  used about 25 shakes to and let set for 10 minutes to draw out the moisture and keeps it from becoming soggy.

Strain the mixture in a a strainer or cheesecloth to get out at much of the moisture as you can.












Put back in a bowl and add the Greek yogurt and the dill, mix thoroughly.

Add pepper (I used 6 turns on the pepper mill) and mix.

If you have leftovers, store in an airtight container in the fridge for 7-10 days.