Tzatziki Sauce

A thick Greek yogurt dip made with grated cucumber squeezed dry, fresh garlic, lemon, dill, and olive oil.

Prep: 15 min · Cook: 0 min · Yield: 8 · Method: No-Cook

Ingredients

• 2 cups plain greek yogurt
• 1 medium english cucumber
• 2 cloves garlic
• 1 lemon
• 2 tablespoons fresh dill
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Grate the cucumber on the large holes of a box grater. Toss it with 1/2 teaspoon of the salt, let it stand for 5 minutes, then squeeze it firmly in a clean kitchen towel or several layers of paper towels until very dry. (about 8 min)
2. Finely grate or mince the garlic, zest the lemon, and squeeze 1 tablespoon lemon juice. Chop the dill. (about 3 min)
3. Stir the Greek yogurt, dried cucumber, garlic, lemon zest, lemon juice, dill, olive oil, remaining 1/2 teaspoon salt, and black pepper in a bowl until evenly combined. (about 3 min)
4. Cover and refrigerate for at least 30 minutes to let the flavors develop. Stir before serving and taste for seasoning. (about 30 min) — Refrigerate at 40°F or below