Tzatziki Dip

By rossboys

Ingredients

• 1 cup Greek yogurt
• 1 cup shredded cucumber, strained of water
• 2 cloves minced garlic
• 1 tsp chopped fresh dill
• 1 tsp chopped mint
• 2 Tbsp olive oil
• 1 Tbsp lemon juice (or white wine vinegar)
• 1/2 tsp sea salt
• 1/4 tsp white pepper (optional)

Preparation

Step 1

1. Combine the minced garlic with olive oil, lemon juice, salt, and pepper in a bowl. This infuses the liquid ingredients with garlic flavor. Let this stand a few minutes.

2. Chop fresh dill and mint.

3. Slice the cucumber in half and scoop out the seeds and mushy insides. You can peel the cucumber completely before grating it, but I leave on strips of cucumber skin for vitamins. Grate your cucumber using a large holed box grater. Once you have a cucumber gratings, squeeze a fistful at a time over a bowl to extract the water. Set aside.

4. Blend the yogurt and the vinaigrette.

5. Add the cucumber, dill, and mint.

Keep for 3-5 days and tastes great with crackers, pitas, on chicken sandwiches, and on chopped veggie salads.