Greek Yogurt Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ teaspoon salt
02 -
2 cups plain Greek yogurt
03 -
2 tablespoons fresh lemon juice
04 -
3-4 cloves garlic, minced
05 -
1 teaspoon white vinegar (optional)
06 -
¼ teaspoon freshly ground black pepper
07 -
2 tablespoons extra virgin olive oil
08 -
1 large cucumber, drained and grated (equals about 1½ cups)
09 -
2 tablespoons fresh dill, finely chopped up
# Instructions:
01 -
You can peel the cucumber if you'd like, then shred it and toss it with a pinch of salt. Leave it for 10-15 minutes to sweat out the moisture, then squeeze out any leftover liquid.
02 -
In a medium bowl, stir together the yogurt, garlic, dill, lemon juice, olive oil, vinegar (if you'd like), salt, and pepper. Keep mixing until it's nice and smooth.
03 -
Take the cucumber you drained earlier and gently stir it into the yogurt mixture. Keep mixing until it's all mixed well.
04 -
Cover up the mixture and pop it in the fridge for at least 30 minutes to let the flavors really come together.
05 -
Give the tzatziki a gentle mix, tweak the seasoning if it needs it, and enjoy it chilled.
# Notes:
01 -
Can be prepped in advance and stored in the refrigerator.
02 -
Removing extra water from the cucumber is key for getting the perfect texture.
03 -
Works great as a dip or even as a topping sauce.