Tzatziki

For our April dinner party, we went a bit Greek, and what is a Greek menu without some delicious tzatziki? Cool, lemony, and creamy, tzatziki is the perfect sauce to drizzle over the delicious lamb patties that we made.

The recipe I used was based off of Ina Garten's recipe over at FoodNetwork.com. I cut the salt based on reviewer recommendations and I started off with Greek yogurt rather than bothering to strain regular yogurt.

Tzatziki

modified from Ina Garten's

Ingredients

• 16 oz Greek yogurt (I used Oikos)
• 1 cucumber, unpeeled and seeded
• 1 teaspoon kosher salt, divided
• 1/2 cup sour cream
• 1 tablespoon white wine vinegar
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 tablespoon olive oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper

Directions
Grate the cucumber and toss it with 1/2 teaspoon of kosher salt; place it in a sieve, and set it over a bowl. Let drain for an hour.

Put the Greek yogurt in a bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. Serve chilled or at room temperature.