Tzatziki sauce / dip with Natasha
Make about 2 and half cups
Ingredients
- 2 cups grated cucumber (about 1 medium cucumber)
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- 1/2 teaspoon sea salt
Method
- Working with one big handful at a time, lightly squeeze the grated cucumber
- between your palms over the sink to remove excess moisture. Transfer the
- squeezed cucumber to a serving bowl, and repeat with the remaining
- cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and
- stir to blend. Let the mixture rest for 5 minutes to allow the flavours to taste.
- Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if
- necessary.
- Serve tzatziki immediately or put in contained to fridge for later. Leftover
- tzatziki keeps well, fridge, for about 4 days.
