Marissa @ omgfood
peeled (I go with one that's about 12" long)
full-fat Greek yogurt*
dried dill or 2 tablespoons fresh dill
extra virgin olive oil
red wine vinegar
Grate the cucumber into a mesh strainer. Sprinkle with salt and let sit in the sink or in a bowl to sweat out the moisture for at least 20 minutes.
While the cucumber is sweating, prepare the rest of the dip.
In a medium bowl, combine the yogurt, dill, olive oil, and vinegar.
Prepare the garlic by either crushing it with a knife or using a microplane to grate it into the yogurt mixture. Add to the bowl.
Add the strained cucumber to the yogurt mixture and stir until combined!
Taste and adjust seasoning if necessary.
Place in the fridge until ready to use. I recommend you let it sit for at least a couple hours to allow the flavors to meld.
2% yogurt can be used in place of full-fat, but I don't recommend fat-free. Tzatziki is best when made with creamy, thick Greek yogurt. Plus, you want that flavor!