Tzatziki
Ingredients
- 2 cups grated cucumber
- 1-1/2 cups plain Greek yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh mint and/or dill
- 1 tbsp lemon juice
- 1 clove garlic pressed or minced
- 1/2 tsp fine sea 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.
Notes
MAKE IT DAIRY FREE/VEGAN: Substitute an equal amount of cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.
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