Cucumber Yogurt Salad (Tzatziki)

By Chef B. Boukim

Prep: 15 min · Cook: 0 min · Total: 15 min · Serves 4

Ingredients

• 1 large English cucumber, grated
• 2 cups Greek yogurt, whole milk
• 1 Garlic clove, minced
• 2 tbsp Fresh mint, chopped
• 1 tbsp Fresh dill, chopped
• 1 tbsp Lemon juice
• 1 tbsp Extra virgin olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Grate the cucumber, then squeeze it firmly in a clean kitchen towel to remove as much water as possible.
2. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, mint, and dill.
3. Stir in the lemon juice, olive oil, salt, and pepper until smooth and well combined.
4. Cover and refrigerate for at least 30 minutes to let the flavors meld. The dip thickens as it chills.
5. Drizzle with a little olive oil and a sprinkle of mint before serving with pita, vegetables, or grilled meats.