Tzasiki Sauce

Ingredients

• 1 (16 ounce) container plain low-fat yogurt
• salt
• 2-4 garlic cloves
• 1 English cucumber, peeled, seeded & finely chopped
• 1 tablespoon chopped fresh mint or fresh dill, plus additional
• fresh mint sprig or fresh dill sprig
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon ground black pepper

Directions

1. 1

   Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

2. 2

   Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

3. 3

   With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.