Traditionally served with Falafel. This simple and delicious version is healthier and lower-fat. It is also great served on salads, grilled vegetables, and as a dip for pita bread and other Greek foods.
Wash and dry cucumber. Peel completely, or partially. Slice the cucumber in half and use a spoon to scrape out the seeds.
Grate the cucumber using the largest holes. Drain the cucumber by pressing it into a sieve with your fingers or a spoon, or squeezing it in a few layers of paper towels.
Place all of the ingredient plus half of the cucumber into a blender or food processor and blend until smooth.
Pour the tzatziki sauce into a bowl and stir in the other half of the drained cucumber.
Serve immediately or place in the refrigerator and chill for several hours to marry flavors. Keeps at least 4 days in the refrigerator.
Delicious as a dip for raw or grilled veggies, as a salad dressing, spread on sandwiches and wraps, and with falafels*.
