Tzatziki
Cool, creamy Greek yogurt dip with cucumber, garlic, and fresh dill — ready in minutes and better after an hour in the fridge.
Ingredients
- 1 largeEnglish cucumber(about 10 oz)
- ¾ tspkosher salt(divided)
- 2 cupsfull-fat Greek yogurt
- 2 clovesgarlic(minced or grated)
- 2 tbspfresh dill(finely chopped)
- 1 tbspfresh lemon juice
- 1 tbspextra-virgin olive oil(plus more to finish)
- 1 pinchblack pepper
Method
- 01
Grate the 1 large English cucumber on the large holes of a box grater directly onto a clean kitchen towel or several layers of paper towel.
- 02
Sprinkle ½ tsp of the kosher salt over the grated cucumber, toss briefly, and let it sit for 5 minutes to draw out moisture.
- 03
Wrap the towel around the cucumber and squeeze firmly over the sink until very little liquid comes out — this step prevents a watery dip.
- 04
In a medium bowl, combine the 2 cups Greek yogurt, 2 cloves garlic, 2 tbsp fresh dill, 1 tbsp lemon juice, and 1 tbsp olive oil. Stir to combine.
- 05
Fold the drained cucumber into the yogurt mixture until evenly distributed.
- 06
Season with the remaining ¼ tsp kosher salt and 1 pinch black pepper. Taste and adjust lemon or salt as needed.
- 07
Transfer to a serving bowl, drizzle with a little extra olive oil, and refrigerate for at least 30 minutes before serving to let the flavors meld.
Adapted from public domain & community sources