One Classy Dish Recipe

 TZATZIKI SAUCE

1. Place diced cucumber in a colander & sprinkle evenly with salt & let rest 30 minutes at room temperature.

 

2. Rinse cucumbers & dry with paper towel squeezing out liquid from cucumbers

 Place cucumbers in food processor & pulse to chop to desired size.

4. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, dill & salt and pepper to taste.

5. Plus to blend or for chunky mix all the ingredients in step 4 in a bowl and add the cucumber. Keep in refrigerator in an airtight container for up to 3 days.

MODIFICATIONS

For whole30 or Paleo use 1/2 cup coconut milk & 1/2 cup coconut cream in place of yogurt. This recipe is pretty straight forward. I really like dill, so if you are not much of a dill person I would half the dill portion of this recipe. Also I made it a smooth texture, but when I serve it I always cut up some fresh cucumber and mix it in to thicken up the sauce.

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