Tzatziki is simple to make and easily adjustable depending on your preference for garlic and mint. Simply grate and squeeze cucumber to release it of its excess moisturize (save this juice for cocktails) and combine with garlic, herbs, lemon, yogurt, and salt to create a dependable fridge staple.
Makes 1 cup of tzatziki
- ½ Israeli cucumber
- 1 cup whole milk Greek yogurt
- 1 tsp grated garlic
- 1 ½ tbs minced dill
- 1 ½ tbs minced mint
- Juice of ½ lemon
- Fresh cracked pepper and salt to taste
- Split the Israeli cucumber in half lengthwise and use a spoon to scrape out inner seeds and flesh. Grate finely using a box grater into a clean dish towel or multiple paper towels. Squeeze, ringing out excess liquid into a large bowl. You should end up with roughly ½ cup grated cucumber.
- Combine yogurt, lemon juice, dill, mint, grated garlic, and cucumber into a medium sized bowl and stir to combine. Taste, and and adjust for seasoning as needed. This is intended to be tangy and can go without salt and pepper in most cases.