Tzatziki Sauce
"Put in a fat handful of dill and mint," Rach says. "It makes it!"
Pair Rach's tzatziki with the ultimate summer menu of Greek Kebabs—or "Ke-BOBs," as Rach likes to call them, in honor of virtually cooking this feast with her friend Bob Harper:
- ½ seedless cucumber or 2 Persian cucumbers, peeled and grated
- Salt
- ½ cup Greek yogurt
- 1 large or 2 medium cloves garlic, grated
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 scant teaspoon ground cumin
- ½ cup fresh dill and mint leaves combined, finely chopped
Place cucumber in strainer, salt it with about 1 ½ teaspoons kosher salt, and let drain 20 to 30 minutes, then press out all of the excess liquids.
Combine all ingredients in small bowl and chill until ready to serve.