 | | Directions |
- Line a colander with paper towels and pour the yogurt into the paper towels. Allow this to sit, in a bowl for moisture to drain into, in the refrigerator for at least 2 hours or overnight. This will allow any excess moisture to drain from the yogurt and help the sauce from becoming too watery.
- Mince the 4 garlic cloves and place in a medium size bowl.
- Add a pinch of salt.
- Remove the mint leaves from the stem and gather them together. Finely mince the mint leaves and then add it in with the garlic.
- Pour the oil and vinegar in the bowl with the other ingredients and stir together.
- Peel the cucumbers and cut out the seeds. Dice into 1/4 inch pieces.
- Using several paper towels, squeeze the excess moisture from the cucumbers and then add them in with the other ingredients.
- Remove the yogurt from the refrigerator and gently stir it into the other mixture until well blended.
- Store the tzatziki sauce in an airtight container in the refrigerator for up to a week.
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Prep Time: 45 minutes
|  | | Ingredients | | - | | 16 ounces plain yogurt |
| - | | 4 garlic cloves |
| - | | 6 mint leaves |
| - | | 1 pinch kosher salt |
| - | | 1 tablespoon olive oil |
| - | | 2 teaspoons red wine vinegar |
| - | | 1 cucumber - medium size |
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