I like making tzatziki because of its versatility. It can be served as a dip with pita chips, as a salad dressing, with gyros, burgers or as a sauce for meat. When making tzatziki make sure the cucumbers are completely dry after they are grated so that it does not come out watery.
1 large English cucumber*
2 cups plain Greek yogurt
3 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
½ teaspoon granulated sugar
1 tablespoon dill
Salt & pepper
Peel the cucumber then remove the seeds it by cutting the cucumber in half lengthwise. Use the tip of a teaspoon to gently scrape the seeds from the center of each half. Grate the cucumber into a medium mixing bowl.
Drain the grated cucumber in a mesh strainer and pat with a towel until it is completely dry (otherwise the tzatziki will come out watery, especially if you use a lower fat Greek yogurt.)
In a medium bowl slowly whisk the Greek yogurt, grated cucumber, garlic, lemon zest, lemon juice, sugar and dill. Season to taste with salt and pepper. Refrigerate until ready to serve.
*English cucumbers tend to be sweeter than regular cucumbers; they also have smaller and less seeds than a regular cucumber, which makes it easier for this recipe.
Makes about 3 cups.