📖 Instructions

1. Prep the Cucumber: Wash one medium cucumber thoroughly. You don't have to peel it, especially if it's organic. Grate the cucumber using a box grater or food processor.
2. Remove Excess Water: Place the grated cucumber in a clean kitchen towel or cheesecloth. Squeeze out as much excess water as possible. This step is *crucial*; it prevents the tzatziki from becoming watery and diluted. I mean, really squeeze it! Like you're trying to win a cucumber-squeezing contest! I always make this mistake and forgot the most crucial part, silly me.
3. Combine Ingredients: In a medium-sized bowl, combine 2 cups of plain Greek yogurt (I recommend a full-fat or 2% for the best flavor and texture), the squeezed grated cucumber, 2 cloves of minced garlic (adjust to your taste; some like it garlicky, some don't), 2 tablespoons of freshly chopped dill, and 1 tablespoon of lemon juice. I like to add a pinch of salt and a dash of freshly ground black pepper at this point, to.
4. Mix Well: Stir all the ingredients together until everything is well combined. Don't be afraid to really get in there and make sure the garlic and dill are evenly distributed.
5. Taste and Adjust: This is where you get to be the chef! Taste the tzatziki and adjust the seasonings as needed. Does it need more lemon juice for a brighter flavor? Add a little more! Is it lacking salt? A pinch more will do the trick. Remember, it's your tzatziki, so make it your own.
6. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld together and the tzatziki to thicken slightly. If you're impatient, you can skip this step, but trust me, it's worth the wait.
7. Serve: Serve your healthy tzatziki with pita bread, veggie sticks, grilled meats, or as a topping for your favorite Mediterranean dishes. Get creative! There's no wrong way to enjoy it.