Food & Cooking Recipes Appetizers Tzatziki Sauce 3.5 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups This cool, creamy yogurt condiment can be used as a dip for crudite, or in place of sour cream as a topping for cold soups, such as borscht. Ingredients 1 English cucumber, peeled and grated (¾ cup) 1 teaspoon coarse salt 1 cup plain whole-milk yogurt ½ small garlic clove, minced (½ teaspoon) 1 teaspoon fresh lemon juice 2 tablespoons finely chopped fresh dill Directions Toss cucumber with salt in a colander, and let drain for 20 minutes. Press lightly to extract excess water, then transfer cucumber to a medium bowl. Stir in yogurt, garlic, lemon juice, and dill. Cover, and refrigerate for 1 hour (or up to 1 day). Cook's Notes Make the tzatziki up to a week before you use it. Rate it Print