We eat a lot of Greek food in my house. And what’s the best part of any Greek dish? Tzatziki, of course. As far as condiments go, it’s about as healthy as it gets. The yogurt and lemon give tzatziki a perfect tang while the cucumber makes it cool and refreshing.
Tzatziki goes well with just about everything, plus it’s super easy to make. So keep this recipe in your back pocket for the next time you need to top a gyro, dip a carrot, or just want to eat it by the spoonful — we don’t judge around here.
Makes about 2 cups
Ingredients
1/2 large cucumber (standard slicing cucumber found in American grocery stores — once grated, it makes about 1/2 cup)
1 cup Greek yogurt
1 large garlic clove
2 tablespoons lemon juice (about 1 large lemon)
1/4 teaspoon dried dill OR 3/4 teaspoon chopped fresh dill
Salt and pepper to taste
Directions
1. Cut one end off unpeeled cucumber. Grate using the large side of a box grater. Squeeze grated cucumber over sink to remove excess water. Add drained cucumber to a bowl.
2. Using a Microplane, grate garlic clove over cucumber.
3. Add all other ingredients and stir to combine.
4. Serve immediately or refrigerate overnight.
Note: Garlic will have a bit of a bite at first. If you want a tamer flavor, refrigerate tzatziki overnight.
