I did it! I didn’t have dill so I went to my garden and grabbed up some basil leaves. I didn’t have fresh lemon juice so I just used that juice in the plastic lemon in my fridge. I have cucumbers from my garden, I had garlic hanging in the cellar so it was on!
Greek Yogurt Dip & Cucumber Sauce (Tzatziki)
2 medium cloves garlic
¼ teaspoon salt, plus more to taste
1 medium cucumber
1 cup Plain Lowfat Greek Yogurt or Plain Greek Yogurt
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped fresh dill
½ teaspoon ground black pepper
PEEL garlic and chop coarsely. Sprinkle with ¼ teaspoon salt and mash into puree with blade of knife held sideways. Scrape into medium bowl.
REMOVE ends from cucumber and peel. Cut in half lengthwise; scrape out and discard seeds. Coarsely grate cucumber flesh or mince finely with knife.
WORKING over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible; discard juice and add squeezed flesh to bowl with garlic.
ADD yogurt, lemon juice, olive oil, dill and pepper, stirring together well.
COVER and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed. Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables.
In 20 minutes I had dinner. Yeah. I’m impatient and did not wait those two hours and the sauce was still amazing!
Good gardening, and good night from Savages Garden! 😘