About:

We love this thick and creamy yogurt dip with fresh cucumber, lemon, dill and yogurt. It’s brightly flavored and is perfect to serve with roasted veggies, sandwiches, rice dishes and even on flat breads like Paratha.

If you’re in a pinch, you can totally enjoy the dip immediately after making. But, if you have the time let the yogurt dip sit covered in the refrigerator for 2 to 4 hours. The flavors will become much more developed.

Yields- 3-4 servings
Preparation time-15 minutes

Ingredients:

• Cucumber-1 medium length
• Low fat thick Greek yogurt-2cups
• Finely chopped mint leaves- a handful
• Finely chopped dill leaves-1/4 cup
• Lemon/lime juice-1 tbsp
• Minced garlic-1 tsp
• Apple cider vinegar-2tsp
• Salt- to taste

Procedure:

• Cut cucumber in half, lengthwise, use spoon to scrape out the seeds then discard them. Grate cucumber. And squeeze off excess water in cucumber
• In a medium bowl, combine cucumber with yogurt, lemon juice, vinegar, chopped dill, garlic, mint.
• Add in salt mix well and serve immediately or cover the bowl with cling film.
• Refrigerates for 2-3 hours and serve.

Note:

• This recipe calls for cheese/sour cream but I haven’t used any- so feel free to include
• If you don’t like tanginess in your dip reduce the quantity of lime/vinegar.
• However, you can also use strain plain yogurt. This removes extra moisture. To do this, place the yogurt in a fine mesh strainer that has been lined with cheesecloth or paper towels and rest it over a Place into the refrigerator for 3 to 4 hours so the yogurt can drain. Then, discard the liquid.
• Too much moisture is tzatziki’s enemy. It makes things watery and prevents all the flavors like lemon, garlic and dill from mingling.