This is Tzatziki. It is a Greek sauce that is normally served on gyros and as a dipping sauce for vegetables
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Step 1: Ingredient List and Kitchen Utensils
4 Cups of Greek yogurt (Greek yogurt will not need to be strained through cheese cloth to remove excess liquid)
2 Fresh lemons (1 for juicing, and two for their zest)
1 Garlic clove (pre-minced is fine, but I prefer to do it myself)
1 Large English cucumber (usually long and thin)
1 Tablespoon fresh mint
1 Tablespoon fresh dill
Salt and freshly ground pepper
1 Vegetable peeler
1 Rubber spatula
I Juicer (any type you choose, I forgot to include it in the picture)
Step 2: Prepping Ingredients
1. Peel the cucumber, remove the seeds by using a common teaspoon, dice, and set to the side.
2. Remove the leaves of the dill from the stems, chop until you have one tablespoon, set to the side.
3. Roll the mint leaves into a tight roll, chop down until you have one tablespoon, and set to the side
4. Peel the garlic clove, and dice, set to the side.
5. Using the micro-grater, zest the two lemons, and set to the side.
6. Juice one of the lemons, and set aside.
7. Empty the Greek yogurt into the glass bowl, and combine all ingredients.
8. Add salt and ground pepper to taste.
9. Store in the refrigerator.
Step 3: Finished Product
The amount of ingredients can be altered to suit the taste of the individual. I like mine a little more tart, so I add more lemon, plus I feel the zest of the lemon adds texture. If you like garlic, you can add more, or more dill, mint, or salt and or pepper. Some recipes also delete the mint or the dill. Many recipes also call for it to be refrigerated for two to three hours before using, but I find if I let it set for at least twenty-four hours it gives the sauce to blend together more thoroughly for a more intense flavor. I am also a diabetic and this is diabetic friendly and is wonderful on celery, carrots, peppers, and other vegetables.