Tzatziki is my go to dip for spanakopita, pita bread, sandwiches, even finely grated cabbage for a salad. I do love lemon, so I add more lemon than most recipes.
1 long English cucumber, about 1 cup grated
1 cup plain Greek yogurt
2 garlic cloves, minced
¼ cup fresh herbs, 2/3 dill and 1/3 mint ratio
2 tblsp fresh lemon juice
1 tsp lemon zest
Sea salt to taste
¼ cup olive oil
If you are a spicy cook, add 1 tsp cayenne pepper
Using a box grater, grate the cucumber to equal 1 cup. You can use the small or large holes side of your grater, it doesn’t matter. Grate the size you want your dip to look like! Make sure to properly drain the grated cucumber, too. I squeeze out the moisture and set it in a wire colander to drain even more. Give it a good 20 minutes, this is important. Set aside.
In a food processor, add all the rest of the ingredients except the olive oil and pulse to mix. While your machine is on a slow pulse, add the olive oil slowly to slowly incorporate.
Mix the yogurt mixture with the cucumber and chill until ready to use. Or, just add the cucumber to the food processor earlier. You decide that’s the beauty of how easy this dip/dressing is!
Ideas: kabobs, sandwiches, vegetable appetizer dip, even bean or grain salads. I also add feta cheese when I use this sauce as a dip. YUM!
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