Tzatziki Sauce

I could eat Tzatziki ALL. DAY. LONG. I could dip veggies or pitas in it or put it on top of a greek salad. Literally anything. I forgot sometimes how much I like it that I don’t make it as often as I should. I go through phases where I eat it none stop for a week or two then not again for another 4 months. It is a really great balance.

Ingredients

• 1 1/4 Cup Non-Fat Greek Yogurt

• 1 Cucumber, grated

• 1 Tbsp. Olive Oil

• 2 Tsp. Garlic Powder

• 1 Tsp. Salt

• 1 Tsp. Pepper

• 1 Tsp. Dried Dill

• 1 Tsp. Lemon Juice

Directions

• Seriously, grating the cucumber is SO MUCH faster then chopping and dicing it, saves a ton of time. After grating the cucumber, sprinkle with salt and dab with paper towel multiple times to remove excess water.

• After you have removed as much water as possible from the cucumber, mix all ingredients together well. Add extra salt, pepper or garlic powder if desired.

• Let the tzatziki sit in the fridge for at least an hour or two. The flavors become enhanced the longer you allow it to sit in the fridge.