Tzatzki Sauce

• 1 – 2 cups plain organic yogurt, drained  (Astro)
• 2 cucumbers – peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.

To make dip less watery, strain the yogurt of excess water, and do not stir too much to combine, or process all (but the yogurt), and stir by hand the yogurt into the sauce.  Yogurt can be substituted with sour cream.