Impress your friends at the next BBQ with some homemade tzatziki! Or just eat it all on your own, like I might do sometimes. But seriously, unless I’m getting tzatziki from an actual Greek or Mediterranean restaurant, I can never find what I want. The store made ones tend to be on the sweet side (why? no idea…) and have a list of so many additives I can’t even recognize. Once I found out how easy it was to make, I pretty much have it on hand all cucumber season.

Homemade Tzatziki

• 1 Kirby cucumber (I prefer these because less seeds and excess water)
• 2 tsp Salt
• 1 c Greek Yogurt (I go with 0% Fage)
• 1 Lemon, juiced
• 1/2 c finely chopped fresh dill
• 2 Garlic clove, minced

Shred cucumber on finest side of grater. Squeeze grated cucumber to remove excess water and spread out on clean plate. Sprinkle with 2 tsp salt and let sit for 30min. In large bowl mix grated cucumber and all other ingredients well. Season with extra salt if desired. Chill in refrigerator for at least 1 hour before serving so flavors can meld.

Serve with pita, fresh baguette slices, bread sticks, carrots–works on pretty much anything, even cucumber slices.

Related articles

• Tzatziki Chicken Salad (trainleanthinkclean.wordpress.com)
• Party fare: Greek-Style 9-Layer Dip (citymama.com)