Ingredients:

  • 1 cup (240g) Greek yogurt (full-fat recommended)
  • 1 medium cucumber, peeled and grated
  • 2 cloves garlic, finely minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon lemon juice (about half of a lemon)
  • Salt to taste (about ¼ teaspoon)
  • Pepper to taste (optional)

Instructions:

  1. Peel and grate the cucumber. Place the grated cucumber in a fine mesh sieve or cheesecloth and sprinkle with salt. Let it drain for about 10 minutes to remove excess moisture.
  2. In a mixing bowl, add Greek yogurt, minced garlic, olive oil, dill, lemon juice, and a pinch of salt.
  3. After draining, add the cucumber to the yogurt mixture. Stir until well combined.
  4. Taste the tzatziki and adjust salt and pepper as needed.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Give it a quick stir and serve chilled as a dip or condiment.