Tzatziki

Great sauce to serve with marinated chicken breasts. Tasty on pita chips, too!

1 medium cucumber, peeled, seeded and chopped into chunks

1 tsp. salt

2 (5.3 oz) containers plain Greek yogurt

1 clove garlic, finely minced

1 tbsp fresh lemon juice

1 tbsp olive oil

1 tbsp chopped fresh parsley

1 tbsp chopped fresh dill (or 1 tsp dried)

salt and pepper to taste

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat  then allow to rest 30 minutes at room temperature.

Rinse cucumbers and place over several layers of paper towels.  Squeeze some of the liquid from the cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine or chop fine by hand.  Drain off any excess liquid.

Place cucumbers into a mixing bowl and add greek yogurt, garlic, lemon juice, olive oil, parsley, and dill.  Season with salt and pepper to taste.  Whisk to combine.  Store in refrigerator in an airtight container.