EZ Tzatziki

The recipe is, as the name says, simple to make and tastes really good. This is a thick tzatziki. It is not runny or watery. (If you prefer a runnier tzatziki, use a regular yogurt.) While you’re waiting for your cucumber to drain, you can prep the rest of the steps. Allowing the garlic to linger in the oil mellows the garlic and takes the raw-tasting edge off it.

You can use this tzatziki on chicken or steak or for a vegetable dip and the leftover sauce makes a great sandwich spread!  It is also vegetarian, gluten-free and appropriate for celiac diets.

Prep time: 10 + 10  minutes; Chill time: 30 minutes +; Serves: 4 – 6 people

What you need:

• 8 oz (1 cup) Greek yogurt
• 1 English cucumber, peeled and seeded
• 1 1/2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh dill, finely chopped
• 1/2 lemon, juiced
• 1/4 tsp salt
• 1/4 tsp pepper

What you do:

• First up, grate your cucumber into a strainer, lightly salt and let sit for 10 minutes, pressing down and stirring every so often

• Add the minced garlic to the olive oil, stir and let sit while your cucumber is draining

• Take the cucumber and wrap in a tea towel or paper towel to press out as much of the water as possible (note, use a tea towel, not a ridged towel as I used, or you will be scraping your cucumber off with a knife)

  

  

• In a medium sized bowl, add the yogurt
• Add the garlic oil mix

• Add the cucumber

• Add the lemon juice, dill, salt and pepper

• Stir

• Refrigerate for 30 minutes to all day

• This is one gorgeous THICK tzatziki!

• Serve