Tzatziki

• 1 large hothouse cucumber, peeled
• Coarse salt and freshly ground white pepper
• 2 cups Greek yogurt
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh dill
• Warm pita bread triangles for serving

1. Line a colander with a double layer of cheesecloth.
2. Place the colander over a bowl deep enough to catch draining juices without the juices touching the bottom of the colander.
3. Set aside.
4. Using a box grater, grate the cucumber through the medium holes into a mixing bowl.
5. Add a pinch of salt and toss to combine.
6. Transfer the cucumber to the colander and allow the juices to drain for 1 hour.
7. Pull the cheesecloth up and twist the ends together to squeeze any remaining juice from the cucumber.
8. Transfer the well-drained cucumber to a clean nonreactive container with a lid.
9. Add the yogurt, garlic, lemon juice, mint, and dill.
10. Season with salt and pepper to taste and toss to combine.
11. Cover and refrigerate for 8 hours or overnight before serving.
12. Serve chilled with warm pita bread triangles.

hothouse cucumber, salt, greek yogurt, garlic, lemon juice, fresh mint, fresh dill, pita bread

Taken from www.cookstr.com/recipes/tzatziki-2 (may not work)