Tzatziki Dipping Sauce
- 2 cups plain yogurt
- 1 large cucumber, peeled, seeded, and finely diced or coarsely grated
- 1 teaspoon salt
- 2 cloves garlic, minced or put through a garlic press
- 2 to 3 teaspoons white wine vinegar
- 2 teaspoons chopped fresh mint
- 2 teaspoons snipped fresh dill
- 1 tablespoon extra virgin olive oil
- Salt and white pepper to taste
- Empty the yogurt into a fine mesh sieve or colander lined with a paper coffee filter. Set the sieve over a bowl, and allow the yogurt to drain for 2 hours at room temperature. Or, cover the bowl and contents with foil or plastic wrap and allow to drain in the refrigerator for up to 24 hours. The drained yogurt will thicken to about the consistency of a soft cheese.
- Toss the finely diced or grated cucumber with 1 teaspoon salt, and spoon into another coffee filter lined sieve. Place the sieve over a bowl and drain at room temperature for at least 30 minutes.
- Place the garlic in a medium bowl with a pinch of salt and mash with the back of a spoon until a paste is formed. Stir in the drained yogurt, discarding the liquid. Squeeze as much liquid as possible from the drained cucumber, then add the cucumber to the yogurt mixture.
- Stir in remaining ingredients, and adjust seasonings with additional salt and pepper to taste.
- Can be served immediately or chilled to allow the flavors to further meld. Refrigerate any leftovers.