Homemade Tzatziki

• Vegetarian
• Gluten free

• Produce

  • 1 Cucumber
  • 1 tsp Dill, fresh or dried
  • 1/2 tsp Garlic powder

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 tbsp White balsamic vinegar

• Baking & Spices

  • 1 Pinch Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil, high-quality

• Dairy

  • 1 cup Greek yogurt
  • 1/4 cup Sour cream

Found on joyfoodsunshine.com

Ingredients

• 1 cup Greek yogurt*
• ¼ cup sour cream**
• 1 cucumber, unpeeled and seeded
• ¼ tsp salt
• ½ TBS white balsamic vinegar***
• 1 TBS lemon juice
• ½ TBS high-quality olive oil
• ½ tsp garlic powder
• 1 tsp minced fresh (or dried) dill
• Pinch freshly ground black pepper

Directions

• Place a fine mesh strainer on top of a smaller bowl (to catch the water as it drains). Be sure that the strainer does not touch the bottom of the bowl and that there is at least 1-2 inches between them.
• Put a coffee filter on top of the strainer.
• Mix 1 cup Greek yogurt and ¼ cup sour cream together. Carefully scoop it onto the coffee filter/strainer and place it in the fridge overnight or for at least 4 hours.
• !To strain the cucumber:
• De-seed and grate your cucumber. Put it in a colander over a bowl and sprinkle with salt.
• Let it sit on the counter for at least 2 hours, occasionally pushing out the excess water.
• When you’re ready to make the sauce: squeeze out all excess water from cucumber by pushing it out while in the colander. Then get some thick paper towels, put cucumber in them and ring it out.
• Put yogurt mixture in a clean, dry mixing bowl. Add all ingredients except cucumber. Once thoroughly mixed add cucumber and refrigerate for at least one hour to let flavors blend.
• Serve with your favorite Mediterranean food like falafel or gyros!