Greek Yogurt Tzatziki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups of plain Greek yogurt
02 -
Grate 1 large cucumber and squeeze out the liquid (yields about 1½ cups)
03 -
3 to 4 minced garlic cloves
04 -
Chop 2 tablespoons of fresh dill finely
05 -
Freshly squeezed lemon juice, 2 tablespoons
06 -
2 tablespoons extra-virgin olive oil
07 -
Optional: 1 teaspoon of white vinegar
08 -
Half a teaspoon of salt
09 -
A quarter teaspoon of freshly cracked black pepper
# Instructions:
01 -
You can peel the cucumber if you want. Grate it, sprinkle some salt over it, and leave it for 10 to 15 minutes so it can release water. Then, squeeze out the extra moisture.
02 -
In a mixing bowl, toss together the yogurt, minced garlic, chopped dill, lemon juice, olive oil, vinegar (if you're adding it), salt, and black pepper. Whisk everything until smooth.
03 -
Take that drained cucumber and gently fold it into the yogurt mixture until it's spread out evenly.
04 -
Cover the bowl and pop it into the fridge for at least half an hour so the flavors can come together.
05 -
Give the mixture a light stir, taste to see if seasoning needs adjusting, and serve it cold.
# Notes:
01 -
You can prepare it in advance and keep it in the fridge.
02 -
Getting all the liquid out of the cucumber is a must for the right consistency.
03 -
Works great as a dip or a tasty sauce!