Tzatziki
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| TZATZIKI 1 c strained, whole fat plain yogurt (if you cannot find strained yogurt, you can strain regular yogurt on your own, starting with 3 c. unstrained yogurt) 1 med cucumber, very finely grated and dehydrated by putting in strainer and pressing with paper towel (you may use instead the yogurt straining technique to dehydrate the cucumber) | |
| 2 | garlic cloves, very finely grated |
| ¼ tsp | onion powder |
| 1 tbsp | Greek olive oil |
| 5 drops | lemon juice |
Blend until the sauce is as smooth as can be. Best served right after it’s mixed, prepped from cold ingredients. It’s meant to be a dip for keftethes or sauced for stuffed pitas. It holds in the fridge for a week or so.
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