My mom published this recipe in one of her cookbooks, and although it’s simple, it’s one of my favorites for just that reason. Tzatziki was always on heavy rotation in our house and I still make it monthly. I’ve adapted her recipe ever so slightly, adding a little lemon juice and zest.
From her cookbook: Serve this spread with raw vegetables, chunks of whole-grain bread or pita bread. It’s also a wonderful sauce to put on top of grilled chicken or fish.
Makes 2 cups for 8 (1/2-cup) servings
Prep time: 10 minutes
Start to finish: 30 minutes
1 English cucumber
2 cups Greek yogurt
1 small garlic clove, finely grated
Fresh dill, roughly chopped
Juice and zest of .5 lemon
1. On the large holes of a box grater, grate cucumber, place in a strainer over a bowl and sprinkle with 1 teaspoon salt. Allow to sit for 20 minutes. Squeeze cucumbers dry with your hands.
2. Combine yogurt and garlic in a medium bowl. Stir in drained cucumbers, dill, lemon zest, juice of .5 lemon and pepper as desired. Taste and add more lemon juice, salt and pepper as needed. Store refrigerated for up to 1 week.