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Tzatziki with cucumber and dill

Tzatziki (Greek Yogurt Cucumber Dip)

A cool cucumber, garlic and dill dip made with plain Greek yogurt. Serve it with pita, raw vegetables or grilled meat.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings (about 1/4 cup each)
Course: Appetizer, Dip
Cuisine: Greek
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups plain Greek yogurt 12 oz (340 g); whole milk or 2%
  • 1 medium cucumber about 8 oz (225 g)
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove finely grated or minced
  • 2 tablespoons fresh dill chopped, or fresh mint
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Method
 

  1. Wash your hands with soap and water. Scrub the cucumber under cool running water with a clean produce brush.
  2. Trim the ends of the cucumber. If the seeds are large, halve it lengthwise and scoop them out with a spoon. Grate the cucumber on the large holes of a box grater.
  3. Wrap the grated cucumber in a clean kitchen towel, or press it in a fine strainer, and squeeze out as much liquid as you can. Discard the liquid.
  4. In a medium bowl, stir together the yogurt, squeezed cucumber, lemon juice, olive oil, garlic, dill, salt and pepper.
  5. Cover and refrigerate for 1 hour. Stir, taste, and add a little more lemon juice or salt if needed before serving.

Notes

Keep refrigerated until serving and do not leave out for more than 2 hours (1 hour above 90°F). Store leftovers covered in the refrigerator and use within 3 to 4 days.