Tzatziki (Greek Cucumber Yogurt Dip)

Ingredients

• 1/2 seedless cucumber, (finely grated)
• 1/2 tsp salt
• 1 c plain yogurt, (strained (or Greek))
• 1 tsp lemon juice
• 1 Tbsp olive oil
• 1 garlic clove, (crushed to a paste)
• 1 Tbsp fresh dill, (chopped, or 1 tsp dry)

Instructions

1. 1

   Mix the grated cucumber with the salt and place it in a fine mesh sieve or cheesecloth over a bowl to let the moisture drain from it, 15-30 minutes.

2. 2

   While the cucumber is draining, mix together strained yogurt, lemon juice, olive oil, crushed garlic, and dill.

3. 3

   Squeeze any remaining moisture from the cucumber to get it nice and dry, then mix it into the yogurt mixture.

4. 4

   The tzatziki can be served immediately, but the flavors are best if it is allowed to set for 1-2 hours in the refrigerator. The sauce will last 1-2 days in the fridge.