Authentic Greek Tzaziki

By janicecraig

Make sure your grated cucumber is well-drained. If you have time, you can drain it in cheesecloth or a fine mesh sieve overnight.
If you’re in a rush, you can use your hands to squeeze the liquid out of the cucumber.
The longer the garlic rests in the yogurt, the less sharp bite it will have and the better it will taste.
For best results, combine all of the ingredients except for the cucumber and let it rest overnight in the fridge while your cucumber is draining.
Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.

Ingredients

• 1/2 a large cucumber, unpeeled
• 1 1/2 cups plain full-fat Greek yogurt
• 2 large garlic cloves, finely minced
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon white vinegar
• 1/2 teaspoon salt
• 1 Tablespoon minced fresh dill

Details

Adapted from thewanderlustkitchen.com

Preparation

Step 1

Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.