Tzatziki

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Ingredients

  • 3/4 cups plain Greek yogurt
  • 1 medium English or hothouse cucumber, seeded, skinned, coarsely grated, and squeezed as dry as possible (about 1 cup)
  • 1 small cloves garlic, minced
  • 1 tablespoons extra-virgin olive oil
  • Scant 1/4 teaspoon salt
  • 1/8 teaspoon of sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons finely chopped fresh mint and dill

Preparation

  1. Cut the cucumber in half lengthwise, and then use a small spoon to scrape the seeds out. Using a box grater or food processor, shred the cucumber.
  2. Wring out the cucumber liquid as it holds a lot of water, and if you skip this step, your tzatziki will end up thin and watery. First hand squeeze the shredded cucumber to remove as much liquid as possible, then wrap it in a clean dish or paper towel and wring it out one more time.
  3. Combine all ingredients in a medium bowl and mix until well combined. Adjust seasoning if necessary. Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired.

Note

  • If no dill is available us all mint and visa versa.
  • The tzatziki is wonderful spooned over grilled meat, chicken or served alongside pita and fresh vegetables for dipping.

Source: Once Upon a Chef – Tzatziki