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SHH Tzatziki ( Greek Yogurt, Cucumber, and Dill Dip)

From Champaign, OH

<p>Dear Customers, Here is the Greek sauce we made and sampled at the Champaign county Farmers Market in Urbana and also at the Urbana Antique Show &amp; Flea Market. In this Greek recipe we used Swisher Hill Herb&#8217;s Dill Dip as a substitute for the fresh dill.</p> <p>If you like Greek food you will love this easy to do recipe. Great to serve anytime.</p>
Source: An internet source (Entered by Charlene Stapleton)
Serves: As an appetizer this sauce will serve approx 6-8 people.Recipe makes a little over 2 cups.

2 cups Greek Yogurt
1 clove garlic, chopped
1 medium cucumber
1 pkg. Swisher Hill Herb Dill Dip Mix
1 teas. lemon juice
1/2 Tbls. kosher Salt
Black Pepper to taste

Step by Step Instructions
  1. Peel cucumbers,then cut in half lengthwise, take a small spoon and scrape out the seeds. (discard the seeds) Slice the cucumbers and put them in a strainer. Sprinkle them with the kosher salt and let stand for 30 minutes. ( The salt helps to draw out the water from the cucumber.) Drain well and wipe dry with a paper towel In a food processor with a steel blade, add cucumber,garlic and lemon juice and process until well blended. Stir this mixture with the yogurt and pkg. of Dill Dip. Taste and make any seasoning adjustments at this time, Black Pepper or more salt. Place in refrigator for at least 2 hours before serving so flavors can blend. (This resting time is very important.) This sauce will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you serve it.
  2. This sauce can be served with vegetables, crackers, chips or the Greek way with wedges of toasted pita bread wedges.