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Tzatziki Sauce
Creamy Greek yogurt and cucumber dip with lemon, garlic, dill and mint. Great with pita, grilled veggies, sandwiches or falafel. Keeps 4–5 days in the fridge. Adapted from Love and Lemons (loveandlemons.com/tzatziki-sauce).
0 of 9 steps done — tap a step to check it off as you cook
1
Grate 70 gCucumber on the large holes of a box grater.
2
Wrap the grated cucumber in a kitchen towel and gently squeeze out some of the excess water, so the sauce doesn't separate.
3
Grate 1 cloveGarlic.
4
Finely chop 1 tbspDill and, if using, 1 tbspMint.
5
Spoon 240 gYogurt (thick whole-milk Greek) into a medium bowl.
6
Add the squeezed cucumber and the grated garlic.
7
Add 1 tbspLemon juice, 1/2 tbspExtra Virgin Olive Oil and 1/4 tspSalt.
8
Add the chopped herbs and stir until everything is evenly combined.
9
Chill until ready to serve.