Saturday, February 8, 2014


  • 3 cups Greek yogurt
  • 3 tablespoons lemon juice (or about 1 lemon)
  • 1 garlic clove, minced
  • 1 large English cucumber, diced
  • 1 tablespoon salt (for salting cucumbers)
  • 1 tablespoon fresh dill (or both, depending on preference)
  • salt & freshly ground black pepper
  1. Quarter cucumber and scrape out the seeds. 
  2. Dice cucumber and sprinkle with salt.
  3. Place diced cucumber on a plate with paper towels. Pressy down gently and let sit for a few minutes. You are pulling moisture out of the cucumber so it doesn't 'weep' too much into the tzatziki. 
  4. Combine all ingredients and season with salt and pepper to taste.
  5. Store in the fridge for up to a week. 


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