Tzatziki
A simple, classic Greek sauce / dip. Lightly creamy, tangy, and fresh from the cucumber + mint. Pairs pretty well with just about anything in the Mediterannean food realm (or even just a raw cucumber). Not the most aesthetic picture; I didn't mix the olive oil into the tzatziki super well, but it was still delicious.
Active Time: 15 min
Total Time: 25 min
Ingredients
> cucumber (1 cup, grated)
> yogurt (3/4 cup)
> olive oil (1 tbsp)
> mint (1 tbsp)
> lemon juice (1/2 tbsp)
> garlic (1 clove, minced)
> salt (1/4 tsp)
Instructions
1. Using the largest holes on a box grater, grate 1 cup of cucumber.
2. One handful at a time, squeeze out excess moisture from the cucumber.
3. Add yogurt olive oil, mint, lemon juice, minced garlic, and salt. Stir until well combined. Let sit for at least 10 minutes before serving. Enjoy!
Notes/Tips:
> 1 cup of grated cucumber is a weird measurement. I used about 1/2 a long cucumber; about 1 full short cucumber would be sufficient.
> It is essential that you squeeze out excess moisture from the cucumber before adding into the sauce. Otherwise, the sauce can become too watery. The less water, the better.