Use tzatziki as a creamy dip for raw veggies or flatbread, or as a side sauce for grilled meat or fish. It's cool, creamy, and refreshing with fresh herbal flavor. Easy to make, it lasts 3-4 days in the refrigerator.
2minior Persian cucumbersor half an English, seeded
2tablespoonsfresh chopped dill
1tablespoonfresh chopped mintoptional
1tablespoonolive oil
1tablespoonlemon juice
1largegarlic clovefinely chopped and smeared into a paste
2pinchessea salt and ground black pepperto taste
Instructions
Scoop the yogurt into a medium bowl. With a fine handheld grater, grate the cucumbers onto several layers of paper towels.
Wring the cucumbers dry over the sink. Add to the yogurt and stir, then stir in the dill, mint, olive oil, lemon juice, garlic, salt and pepper.
Cover and refrigerate if serving at a later time. Tzatziki will last 3-4 days in the refrigerator.
Notes
The water in a cucumber is super hydrating and delicious! When you wring out the grated cucumbers, do it over a bowl, not the sink, and enjoy the beautiful healthy juice.