Cucumber Dill Tzatziki
This yogurt dip is incredibly versatile—serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish or vegetables.
- 1 cup Greek-style plain yogurt
- 1 cucumber peeled, seeded and chopped into 1/4-inch pieces
- 1 clove garlic minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill plus extra for garnish
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- Toasted pita or pita chips for serving
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
- Combine the yogurt, garlic, oil, lemon juice, salt and pepper in a large bowl. Cover and refrigerate overnight or use right away.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.
The tzatziki can be made 1 day ahead and refrigerated in an airtight container (the garlic will become more pronounced the longer it sits). BTW: This Greek dip is often misspelled as: tzatiki sauce, taziki sauce, tzaziki recipe, tzatsiki, tatsiki and tatziki.
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