Tzatziki Sauce

Tzatziki is one of the classic sauces in Greek cuisine, and there are as many versions out there---most of them very good. If you've had a Gyro (pronounced yeero), Tzatziki is the type of white sauce that's often served with the Gyro. SOOO GOOD!

You can cut the recipe in half, but it's so good, you probably shouldn't cuz you'll kick yourself when you're scraping the bottom of the bowl wanting more.

Tzatziki (Greek Yogurt and Cucumber Sauce)
Adapted from Kalyn's Kitchen

Makes about 3 1/2 cups

3 cups Greek Yogurt (or regular plain yogurt, strained as described below*)
3 Tbsp fresh lemon (juice of one lemon)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 Tbsp kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt as described below.

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.) This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

*If you can't find Greek yogurt, a good substitute for something similar is straining regular plain yogurt for several hours to remove the liquid and thicken the yogurt. You can also use two coffee filters inside a colander placed inside a bowl to catch the liquid. Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want.