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Tzatziki Sauce

Reviewed: Jun. 16, 2012
This recipe turned out really great! The differences I made were using two 6oz containers of plain Greek yogurt + 2 tbsp of sour cream and instead of the fresh dill (which I didn't have) I used a half tbsp of dried dill weed and instead of 3 cloves of garlic I just used one large one and it was plenty. Definitely make sure you get as much moisture out of the cucumbers as possible. I used a couple coffee filters to squeeze out what I could and then let it sit over a colander for a few hours. Another tip I found helpful was to fold in your yogurt LAST to avoid breaking it up. Lastly, letting it sit in the refrigerator really does make a difference in taste and texture.
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