Ingredients
- 1-2 cucumbers peeled
- 16 ounces (2 cups) cold, plain Greek yogurt
- 4 cloves garlic, pressed
- 1/3 cup chopped dill, fresh or frozen
- 1 1/2 tablespoons freshly-squeezed lemon juice (the juice of 1/2 lemon; please squeeze a real lemon)
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
Directions
(Serve with grilled meats or as a dipping sauce. A Greek Favorite!)
The cucumber should be peeled, finely diced, and strained of its juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of the excess juice is important, so that your tzatziki sauce isn’t watery the next day. Combine the strained and chopped cucumber with the Greek yogurt, lemon juice, pressed garlic cloves, chopped dill, salt, and black pepper. Mix everything together and add more salt, if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors blend together. It tastes even better after refrigerating overnight.