Tzatziki Sauce

 I'm not Greek by any means but I like what I like, and I LOVE Greek food. It took some trial and error to come up with my own Tzatziki sauce that was a close consistency and flavor to what you would get at a local Greek joint.

I start by grating my cucumber, skin and all. Most people chop because of the water content and some people prefer to use seedless cucumbers. Using my grater kept the seeds on the outside of my cucumber pulp and worked out just fine. I also feel that grating the cucumber makes it easier to drain out the excess water and there is going to be a lot of water. Grate your cucumber over a paper towel lined bowl and then press the pulp into the paper towels to absorb most of the water, then working in sections squeeze the cucumber over the sink. This is the end result.

It looks like hardly a full cucumber. Add in your yogurt and mix. I used an individual size Chobani Plain Fat Free Greek Yogurt. You can use full fat as that is more traditionally used in tzatziki but when I was on Weight Watchers the fat free was zero points and the consistency is still pretty good.

Add your oil, fresh lemon juice and spices and mix. Normally, there is no pepper in tzatziki but I am a pepper girl so I had to. That's it! All the work was in the damn cucumber to be honest but it's definitely worth it!

This recipe can be easily doubled or triple.

Ingredients:

1 individual size of Chobani Fat Free Plain Greek Yogurt

1 medium Cucumber

1 tsp Olive Oil

2 tsp fresh Lemon Juice

2 tsp fresh dill

1/2 tsp salt

1/4 tsp ground black pepper

1/4 garlic powder or one glove of fresh garlic grated