Tzatziki

Thick Greek yogurt, drained cucumber, garlic, lemon, olive oil, and dill make a cool, balanced tzatziki for dipping.

35 min

6 servings

Ingredients

2 cups plain whole-milk Greek yogurt

1 medium English cucumber, about 10 oz

1 tsp kosher salt, divided

1 small garlic clove, finely grated

1 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil, plus 1 tsp for finishing

2 tbsp chopped fresh dill

1 tbsp chopped fresh mint, optional

1/8 tsp ground black pepper

Box grater · Colander · Clean kitchen towel · Mixing bowl · Fine grater

Keep it thick

Salt and squeeze the cucumber until it stops dripping before folding it into the yogurt.

Let flavors settle

A short covered chill gives the garlic and dill time to mellow into the yogurt.

01. Grate the rinsed cucumber into a colander over a bowl, keeping the skin for color and texture.

02. Toss with 1/2 tsp kosher salt and drain 10 minutes, turning once as liquid collects below.

03. Squeeze in a clean towel until a handful stops dripping; this keeps the yogurt thick.

04. Stir yogurt, garlic, 2 tsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and pepper until smooth; reserve remaining lemon and salt.

05. Fold in the squeezed cucumber and dill, adding optional mint if desired, until evenly distributed.

06. Cover and refrigerate 10 minutes so the garlic and herbs season the yogurt.

07. Taste chilled and add remaining lemon for brightness or remaining 1/4 tsp salt gradually as needed.

08. Spoon into a bowl, drizzle with finishing 1 tsp olive oil, and serve chilled with pita or grilled vegetables.