Mike's Creamy Tatziki & Tips

• 16 oz Greek Yogurt
• 2 large Cucumbers
• 1/4 tsp White Pepper
• 1 tbsp Fresh Dill
• 1/2 medium Juiced Lemon Or 1 Tablespoon
• 1/2 tbsp Sea Salt for draining cucumbers
• 1 tbsp Garlic Puree
• 1 Cheesecloth
• 1 Strainer

1. You definitely want for this sauce to be thick so, it's important to follow these important tips below.
2. :-)
3. Place yogurt and / or sour cream in a strainer and allow the fluids to run out of both.
4. Do this for about an hour or until it's reached a consistency you prefer.
5. Peel cucumbers and hollow out all of the seeds with a spoon.
6. Discard them.
7. Place cucumbers in a food processor and shred them.
8. Or, hand shread.
9. Take a 1/2 tablespoon of sea salt and pour it into the cucumbers.
10. Mix well.
11. Wrap shredded cucumbers and sea salt inside of a cheesecloth and squeeze out all the fluids that you possibly can by hand.
12. Repeat this step until there is no more fluid remaining.
13. Do not rinse cucumbers but know you shouldn't add salt to this recipe.
14. Puree your garlic in a garlic plate.
15. Mix everything in the Tatziki Sauce section together and chill.
16. Know that this sauce is exponentially better the following day or just with an hour chill time in the fridge.

yogurt, cucumbers, white pepper, dill, lemon, salt, garlic, cheesecloth

Taken from cookpad.com/us/recipes/347705-mikes-creamy-tatziki-tips (may not work)