Homemade tzatziki is fresh and bright. Made with Greek yogurt, cucumber, dill, and lots of lemon juice, this simple sauce is excellent with everything from pita chips to grilled vegetables.
Peel the cucumbers and cut in half lengthwise. Use a spoon to scoop out and discard the seeds. Grate the cucumber.
Use your hands to squeeze out as much of the water from the grated cucumber as you can. You can also wrap the grated cucumber in a clean tea towel to aid in squeezing out the water if necessary.
In a large bowl, add the squeezed cucumber, yogurt, juice of 1 lemon, olive oil, garlic, and dill. Stir to combine. Taste and season with salt and pepper to taste. Add more lemon juice if desired.
Serve immediately or cover and refrigerate for a few hours before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Notes
If using Persian or English cucumbers, you can opt to leave the skins on.I definitely recommend using full fat Greek yogurt in this recipe.Makes about 3 cups.