How to make tzatziki - a cucumber and yogurt sauce that is common in Greek and Mediterranean cuisine. Tzatziki goes great on so many things.
Squeeze the juice out of the cucumber. I just did this with my hands over the sink with a strainer underneath to catch any rogue pieces that fall. You can also use a clean kitchen towel to squeeze it out.
Add the cucumber, Greek yogurt, mince garlic, olive oil, lemon juice, dill and salt to a medium mixing bowl.
Stir until well-combined. Heads up: those cucumber pieces will stick together, especially after being squeezed out. Use your spoon or spatula to break those clumps up.
Serve with sliced veggies, pita bread, pita chips. It also goes great on any chicken, fish, kabobs, pita sandwiches, etc.
Refrigerate leftovers for up to 4 days.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I highly recommend fresh lemon juice, as opposed to bottled, and fresh dill, as opposed to dried.
I used 2% Greek yogurt for this recipe. You can use any plain Greek yogurt. For best taste I recommend 2% or whole fat Greek yogurt.
You do no need to peel or seed the cucumber, but you can if you wish.