Tzatziki Sauce (Yogurt and Cucumber Dip)



1 (16 ounce) container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste

1. Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
2. Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
3. Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Yield: 2 cups

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