• 3/4 cup grated cucumber, drained—1-2 cucumbers, partially peeled
  • 12 oz package firm silken tofu
  • 1 medium clove garlic
  • 2 tablespoons lemon juice
  • 1-3 teaspoons white wine vinegar, start with 1 then add if you want it tangier
  • 1 tablespoon fresh mint (or dry), or fresh dill, chopped, or a bit of both
  • 1 teaspoon dry onion flakes
  • 1/4 teaspoon salt, to taste, or salt substitute
  • Pinch of pepper, to taste

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*.