Ingredients
1 cup cucumber, peeled and finely chopped
2 garlic cloves, peeled & minced finely
2 tbsp extra virgin olive oil
2 tbsp dill, finely chopped
16 oz Greek yogurt
Salt, to taste
Pepper, to taste
1. Line a sieve or colander with a paper towel and place the greek yogurt in the bowl. This will allow the excess liquid to drain out. Do this for about an hour to as much as five hours.
2. Place the cucumber in a sieve and place the sieve over a bowl for the excess water to drip into. Salt it abundantly and let it stand for 5-20 minutes. Press all the excess water out of the cucumber, place it in a food processor and chop for a few seconds to chop it a little more finely, if you prefer (if not, just skip this!). Remove from food processor and squeeze out excess water again. If you don't do this step, you'll end up with watery tzatziki!
3. Add the garlic and olive oil along with the cucumber, dill and yogurt to a big bowl and salt and pepper to taste. Mix the ingredients until all the elements have dispersed evenly.
4. Place the dip in a bowl, drizzle it with olive oil and enjoy! Great in Gyros, with pita, or as a sauce along with lamb kebabs!
