Tzatziki

Filled with tart lemon, fragrant dill, and tender cucumber, this makes the perfect dip, spread or dressing.

To prevent your dip from getting watery, you need to remove as much liquid as you can from the cucumber. Start by peeling the cucumber and cutting it in half lengthwise. Then use a spoon and run it down along the center to remove all the seeds. Grate the remaining cucumber and place in a small mesh sieve.

There is still a lot of water left in the cucumber, so to remove that as well, toss the grated cucumber with the salt then place something heavy over top the cucumber (like a large glass measuring cup filled with water). Place the colander over a bowl to catch all the liquid that will be extracted. Allow to site for about 20 minutes – up to 3 Tbsp of liquid will be removed!

Place cucumber in a bowl and stir in remaining ingredients. Taste and adjust seasonings as needed. Allow to sit in the fridge for at least 30 minutes to allow the flavors to blend.

Tzatziki

Marla Hingley

Used as a dip with veggies, a spread on sandwiches, or as a dressing, this lemony mixture is delicious.

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Prep Time 30 mins

Total Time 30 mins

Servings 1 1/2 cups

Ingredients

  

1x2x3x

• 1 cup Greek yogurt
• 1 cucumber peeled, seeded and grated (to make ¾ cup)
• 1/2 tsp salt
• 1 clove garlic minced
• 1 Tbsp lemon juice
• 1 Tbsp fresh dill

Instructions

 

• To prevent your dip from getting watery, you need to press out as much liquid as you can from the cucumber. Toss grated cucumber with salt and place in a colander. Add something heavy and place over top the cucumber (like a large glass measuring cup filled with water). Place the colander over a bowl to catch the liquid that will be extracted. Allow to sit for about 20 minutes – up to 3 Tbsp of liquid will be removed.
• Place cucumber in a bowl and stir in remaining ingredients. Taste and adjust seasonings as needed. Allow to sit in the fridge for at least 30 minutes to allow the flavors to blend.

Notes

To make dairy free, replace the yogurt with Cashew Cream

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