1 English cucumber, seeded
2 cups Greek yogurt
2 garlic cloves, pressed fine OR 2 Tbsp. granulated garlic
1 Tbsp. fresh lemon juice OR 1 Tbsp. red wine vinegar
1 Tbsp. fresh dill, chopped
Pinch of kosher salt and ground black pepper
Grate or finely dice seeded cucumber. Drain with a sieve overnight or wrap in a kitchen towel and squeeze out excess water. Combine all ingredients in a bowl. Blend together and cover. For best results, let flavors meld for 4 hours or overnight.
“Tzatziki, sometimes called gyro sauce, is so much more than that. Its flavors of fresh cucumber and dill provide a cool tart taste, and the yogurt pairs great with an array of foods. I like it with lamb chops and as a general dipping sauce for raw vegetables and pita, as well as cooked zucchini chips. It is also a healthy option with its use of fresh garlic and the probiotics found in the yogurt.” – Lloyd George, Chef