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Homemade Greek Tzatziki

Tangy yogurt dip with lots of fresh dill, chopped garlic and salt makes for a great side to any greek dish.
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Course dip, Side Dish
Cuisine greek, Mediterranean

Ingredients
  

  • 1 medium cucumber peeled and seeded
  • 1 clove garlic minced
  • 2 tbsp fresh dill chopped
  • 1/4 tsp kosher salt
  • 1 c full fat Greek Yogurt I use Fage ***see below for Dairy Free option

Instructions
 

  • Grate the cucumber on a box grater. You should have about 3/4 - 1 C shredded cucumber when you are done.
  • Put the shredded cucumber in a large heavy duty paper towel, or a small kitchen towel and squeeze the excess water out over a sink. You want to squeeze until you don't get any more water.
  • Put the shredded cucumber into a bowl.
  • Mix in the minced garlic, chopped dill, salt and yogurt.
  • Cover and chill for at least two hours.
  • The dip can be enjoyed for up to four days after making. It might need to be stirred.
  • ***THis can be made dairy free very easily. I substiute the Greek yogurt for Dairy Free Sour Cream. My favorite brand is Kite Hill Dairy Free Sour Cream
Keyword dip, tzatziki