Holy sh*t Tzatziki Sauce is good. It’s so versatile – on meats, veggies, and wood planks. Seriously, you could put this stuff on a wood plank and you’d enjoy a mouth full of splinters. Tzatziki is also keto friendly and surprisingly simple to make.
INGREDIENTS
- 2 English cucumber
- 2 cups Greek yogurt
- 4 cloves garlic
- 1 sprig Dill
- juice from 1/4 lime, lemon, or 2 tbsp white vinegar
- Salt
- black pepper
HARDWARE
- 1 bowl
- grater/food processor
- Cheese cloth/thin towel/paper towels
DIRECTIONS
- Cut the ends off the cucumber. It’s not necessary to peel English cucumbers since their skin is so thin; it’s also not necessary to de-seed English cucumbers because the seeds are so small. Grate the cucumber. If you are using a food processor, well… throw it in there and hit the power button.
- Once your cucumber is grated/processed, drain the liquid that is easily drainable (no need to smash or anything). You can use this cucumber juice to make cucumber water or delicious cucumber cocktails! Once drained, add salt to the cucumber mush and stir. The salt is going to pull the moisture out of the cucumber mush, leading to a drier cucumber mush. Set aside the salty mess for 10-15 minutes, or overnight if you have the patience.
- Peel and smash the garlic – attempt to mince it very fine or make a paste of it. Feel free to decrease or increase the amount of garlic you use – 4 cloves is simply a starting point. Add the garlic to a separate bowl.
- In the same bowl, add two cups of Greek yogurt.
- Now we need to add some acid. Add the juice of a quarter lemon, lime, or 2 tbsp white vinegar. Mix.
- *15 mins later* After allowing the salty cucumber mush to drain, place it into a cheese cloth/towel/paper towels and drain it as dry as possible. Highly recommend a cheese cloth here.
- Add the dried cucumber mush to the bowl with your yogurt and garlic and stir.
- Finely mince the sprig of Dill (leave the twiggy part out. it’s basically a toothpick) and add it to the yogurt mixture. Stir.
- Salt and pepper to taste.
- Enjoy immediately, or set it in the fridge to allow the flavors to blend together and settle. This will also take some of the bite out of the garlic and mellow out the flavor
