Tzatziki (Greek Yogurt Sauce)

1 1/2 cups (12 oz.) Plain Greek Yogurt
1 cup peeled cucumber, grated
1/2 tsp. kosher or sea salt
2 cloves garlic, minced
1/4 cup chopped green onion
1 tsp. extra-virgin olive oil
2 sprigs dill weed (optional)
lemon juice (optional)
1 T. white wine vinegar (optional)

If you like a little spice, try adding some crushed red pepper flakes or cayenne pepper. Or try a little greek seasoning for added flavor.

Add a little lemon juice and/or white wine vinegar to make it more complex and to preserve sauce longer.

My recipe does not use pepper, but you may add white or black pepper if you wish.

This is lovely on gyro's, turkey burgers, and lentil burgers.

Peel cucumber and coarsely grate. To remove most of the moisture, place grated cucumber on heavy paper towels and squeeze gently. In a mixing bowl, stir together Greek yogurt, cucumber, salt, green onion, and olive oil. If you like dill, add a couple sprigs chopped or snipped into small pieces. Cover and refrigerate at least an hour to let flavors blend. Serve on favorite wrap or sandwich. This will keep nicely for several days.

Serving Size: makes 12 2-tablespoon servings