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–+ servings

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
  

  • 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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