Tzatziki
Yield: 10
Materials
- 2 cups grated cucumber from 1 medium-size cucumber
- 1½ cups plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 medium garlic clove pressed or minced
- ½ tsp fine salt
Instructions
- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days