By Kathryn our T2T Food Blogger
This makes the perfect dip for fresh vegetables and flat breads. Creamy, tangy, delicious tzatziki also pairs especially well with dishes with grilled meats and salads, but I can’t think of a grilled or roasted vegetable it wouldn’t play nicely with. So, let’s serve up some tzatziki with your next appetizer spread.
1 cup cucumber, grated
2 cup thick whole milk Greek yogurt
2 Tbs lemon juice
1 Tbs Olive oil
2 garlic cloves, crushed
¼ teaspoon sea salt
1 Tbs dill, fresh / ½ tsp dried
1 TBS mint, fresh / ½ tsp dried
Start by grating the cucumber. Place the cucumber on a clean tea towel or paper towel and gently squeeze out the excess water.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint till well combined. Chill until ready to use, serve any way you like.
Don’t forget to remove water from the cucumber will cause your sauce to separate.
Keep in the fridge in an airtight container for 2-3 days.