Tzatziki

Simple and refreshing, Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

You can serve it immediately upon preparation or as many prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. It can be served chilled or at room temperature. Accompany with fresh bread, veggies or as a side sauce.

Ingredients:

• 1 cucumber, unpeeled and seeded
• 1 pint plain yogurt**
• 1/2 cup sour cream
• 1 tbsp plus 1/2 teaspoon kosher salt
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp Champagne vinegar or white wine vinegar
• 1 tbsp good olive oil
• 1 1/2 tsp minced garlic
• 1 1/2 tsp minced fresh dill
• freshly ground black pepper

Process:

1. Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl
   
   
2. Grate the cucumber and toss it with 1 tablespoon of kosher salt - place it in another sieve and set it over another bowl
   
   
3. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain
   
   
4. Transfer the thickened yogurt to a large bowl
   
   
5. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt
   
   
6. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, remaining salt, and pepper

** can be low fat or whole milk yogurt