TZATZIKI

Ingredients

• 2 cups plain yogurt
• 1 1/4 cups finely chopped seeded English cucumber
• 3/4 tsp salt
• 2 cloves garlic, finely chopped
• 1 tbsp fresh lemon juice
• 1/4 tsp dill weed
• 1/4 tsp salt

Directions

1. Spoon yogurt into a coffee filter-lined sieve set over a bowl. Cover with plastic wrap and refrigerate. Allow yogurt to drain for at least 30 minutes or up to 2 hours; discard liquid in bowl. Transfer drained yogurt to a bowl.
2. Meanwhile, combine cucumber and 3/4 tsp salt in a sieve set over a bowl. Allow cucumber to drain for 30 minutes. Discard liquid in bowl. Spoon drained cucumber onto several layers of paper towels; pat dry with paper towels.
3. Combine drained yogurt, drained cucumber, garlic, lemon juice, dill weed and 1/4 tsp salt. Cover and refrigerate for at least 1 hour or up to 2 days. Stir before using. Use as a dip for pita chips or as a sauce for beef, pork, lamb, chicken or fish.