Homemade Tzatziki Sauce

Amber Johnson Murray

subheading: For the Tzatziki Sauce:

½ cucumber halved with skin and seeds removed

¾ cup low-fat plain Greek yogurt

2 cloves garlic pressed or minced

1 tablespoon red wine vinegar

1 tablespoon fresh dill minced

Pinch of kosher salt and freshly ground black pepper

Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.

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