Best Tzatziki

Name: Best Tzatziki
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater); 1 1/2 cups plain Greek yogurt; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh mint and/or dill; 1 tablespoon lemon juice; 1 medium clove garlic, pressed or minced; 1/2 teaspoon fine sea salt

4.8

(148)

cookieandkate.com

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Author : Cookie and Kate

tzatziki sauce

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)1 1/2 cups plain Greek yogurt2 tablespoons extra-virgin olive oil2 tablespoons chopped fresh mint and/or dill1 tablespoon lemon juice1 medium clove garlic, pressed or minced1/2 teaspoon fine sea salt

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Instructions

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Step 1

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.

Step 2

Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).

Step 3

Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.