Archangel's Tzatziki Dip/sauce Recipe

Total Time: 96 hrs Preparation Time: 48 hrs Cook Time: 48 hrs

Ingredients

• 1 (16 ounce) container plain low-fat yogurt
• 1/2 english cucumber (seedless, not peeled, seeded and finely chopped plus a few thin slices)
• 1 1/2 teaspoons salt
• 2 garlic cloves, chopped
• 1 tablespoon fresh mint, chopped (plus additional sprigs)
• 1 tablespoon fresh dill, chopped (plus additional sprigs)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon black pepper, ground

Recipe

• 1 spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. transfer drained yogurt to medium bowl and discard liquid.
• 2 meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. in batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. pat dry with paper towels, then add to bowl with yogurt.
• 3 with flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. cover and refrigerate at least 2-4 hours.
• 4 serve chilled topped with cucumber slices and fresh dill & mint sprigs.