This creamy cucumber tzatziki is a versatile dip that is loaded with flavor. So quick and easy to make! Perfect to serve with grilled salmon, wraps, pita chips and veggies, or your favorite Mediterranean dish.

 

Ingredients

2 cups plain, full-fat Greek yogurt, strained

1 English cucumber (1 cup), grated and strained

2 cloves garlic, grated or finely minced

½ lemon, juiced (2 tbsp)

1 tbsp fresh dill, finely chopped

1-2 tbsp extra-virgin olive oil

Salt + Freshly Cracked Pepper to taste

 

 

 

Instructions
  1. Strain yogurt using cheesecloth to remove moisture. To strain: Line a fine-mesh strainer with cheesecloth and place it over a bowl; spoon the yogurt into the strainer. Let it drain in the fridge for several hours or overnight. (If you don’t have cheesecloth, use a coffee filter or paper towel.)

 

  1. Grate and strain the cucumber using cheesecloth or a paper towel; gently squeeze out the moisture over a bowl or the sink. It’s key to remove as much moisture from the cucumbers as possible.

  1. In a medium sized bowl, add strained yogurt, cucumber, minced garlic, dill and lemon juice. Use a fork to blend until the ingredients are well incorporated.

 

  1. Sprinkle with salt and freshly ground black pepper, to taste. Refrigerate for 30-60 minutes. Drizzle with extra-virgin olive oil before serving.

 

Serves 8. Store in an air-tight container in the fridge for up to 5 days.