Tzadziki (Yogurt Sauce)

Submitted by lphilon

Makes 8 servings

Greek cucumber-yogurt sauce. A higher fat, whole milk yogurt version of this is traditionally served on gyros sandwiches. I like it as a garnish on hot grain, bean or vegetable dishes, or as a dip on vegetables or crackers. Portion is approximately 1/4 cup.

Ingredients

2	cups yogurt, fat free, plain
1/2	cup cucumber, grated
1	tbsp. olive oil
1	tbsp. garlic, finely minced
1	tsp. dill weed

Directions

Line a strainer with fine cheese cloth, and drain yogurt of excess liquid for at least a half hour - the thicker it is, the better.
While yogurt drains, peel cucumber, slice in quarters lengthwise, and remove seeds.
Grate cucumber into small strips using medium sized holes on standard veggie/cheese grater. Squeeze excess water from cucumber using hands, or cheesecloth.
Mince several cloves of garlic (about 1 Tbsp. or more).
When yogurt is thick, combine it with all other ingredients, stir thoroughly, and enjoy.
Keeps well, refrigerated in an air-tight container for several days. Drain any excess water released from cucumbers, before eating.