Tzatziki
- Yield: 3 cups [695 g]
Ingredients
- 1½ cups [360 g] fat-free Greek yogurt
- 1½ cups [225 g] grated, wrung-out* cucumber (from about 1 English cucumber)
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp lemon juice
- 2 garlic cloves, crushed through a press (or to taste)
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- ⅓ cup [15 g] chopped fresh dill, mint, cilantro, and/or parsley
Instructions
- In a medium mixing bowl, stir together the yogurt, cucumber, oil, lemon juice, garlic, salt, and pepper. Once combined, carefully fold in the herbs, just until evenly distributed.
Notes
* To wring out your cucumber, just take small handfuls, wring out, discard the liquid, and add the wrung-out cucumber to your measuring cup or mixing bowl. You can use a towel to wring it out more efficiently, but if you’re starting with thick Greek yogurt, it’s not a huge deal if a little bit of moisture is clinging to the grated cucumber after wringing out (so I don’t bother with towels).
Tzatziki will keep for about 5 days in the fridge.
Find it online: https://cardamomandtea.com/41750/tzatziki/