INGREDIENTS

  • 1 cup grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first)
  • ½ cup plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh mint and/or dill
  • 1 ½ teaspoons lemon juice
  • 1 medium clove garlic, pressed or minced
  • ¼ teaspoon fine sea salt

Method

  1. Working with one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl, and repeat with the remaining cucumber.

  2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavours to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.

  3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days. Pack it in Fuel's Snack n Dip to take to work.

Recipe by Cookie + Kate

Notes

Recipe originally published in my cookbook, Love Real Food

MAKE IT DAIRY FREE/VEGAN: 
Substitute ½ cup cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.

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