CK Greek Yogurt Tzatziki
Courtney Doyle, Clandestine Kitchen
2 cups plain Greek yogurt
1 small English cucumber, peeled, halved seeded and grated
2 garlic cloves, minced
2 Tbs dill, chopped
1 Tbs mint, chopped
1 Tbs basil, chopped
2 Tbs freshly squeezed lemon juice
1 Tbs extra virgin olive oil
pinch of local sea salt
1/4 teaspoon freshly ground black pepper
1. Spread grated cucumber on paper towels, drain for 10 minutes.
2. Meanwhile, in a medium sized bowl, combine yogurt, garlic, herbs, citrus, olive oil, salt and pepper.
3.Gently fold in cucumber.
4. Transfer to a bowl and use as a dip for raw veggies, pita chips, or use to top grilled shrimp, chicken breasts or vegetables.
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