Tzatziki is a cucumber, yogurt based sauce or dip usually found in Greek foods that is cooling as well as refreshing. It is usually served on a Gyro sandwich or as a dip for Kabobs or Pita Bread. I have made many versions or the recipe using low fat Yogurt and found them all, shall we say “lacking” somehow. So I started mixing up what I liked and disliked about some of the recipes I had tried and investigated on the Internet and came up with a terrific sauce in my humble opinion! It is low in calories and fat for an added bonus! ENJOY!

16 ounces of plain low-fat yogurt or 8 oz Greek yogurt ( if using Greek no need to drain out liquid)

1 med. to lg. Hot House or English cucumber, peeled, seeded, and shred with a box grater

Kosher salt

1 clopve of garlic, finely minced

1 Tablespoon olive oil

2 1/2 tsp. lemon juice

1/4 cup minced mint leaves

1/4 cup minced fresh dill

Place yogurt in a strainer lined with a coffee filter or sturdy paper towel over a cup or bowl and allow to sit for about two hours,(this will drain out the water and leave a thick creamy yogurt). Place the shredded cucumber in a strainer as well, but sprinkle with 1 Tblsp. salt and mix to distribute. Suspend over a bowl and allow to sit same as the yogurt, (this will pull out moisture for a better result in your final product).

Once yogurt and cucumbers have drained mix the rest of the ingredients together in a medium mixing bowl along with about a pinch of salt if you wish. Serve as a sauce for my Greek Pita recipe, Falafel Patties, Gyros, or even as a dip for Toasted Pita triangles or veggies. Store in an airtight container for up to a week.

Yields 1 1/2cups sauce