Tzatziki
Cucumber, greek yogurt and garlic with lots of fresh dill and lemon. Great as a dip or side with grilled meat.
Servings: 4
Ingredients
- 1/2 C grated cucumber liquid squeezed out
- 7 oz greek yogurt full fat
- 1 clove garlic grated
- 1 tbsp dill chopped, optional
- 1/2 lemon juiced
- 3 tbsp olive oil
- salt
- pepper
Instructions
- Grate cucumber and then either in a cheese cloth, fine mesh strainer, or my method of choice, a good ole’ paper towel, wrap it up and squeeze out as much excess moisture as possible.
- Next, add all you ingredients in a bowl, mix it up, check your seasoning and that’s it. Eat up!
Notes
Mainly a mix up job here. The only bit of fussing you need to do is the straining of the cucumber. You need to make sure to remover as much of the water as possible so you don’t get a soupy tzatziki. You want it nice and thick, but still full of cucumber flavor, so you squeeze out that water content.
Did You Make This Recipe?
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