Tzatziki

Ingredients

• 2 cups full-fat Greek yogurt
• 1 medium English cucumber, unpeeled
• ½ teaspoon kosher salt
• 2 cloves fresh garlic cloves, peeled
• 1 tablespoon fresh lemon juice
• 3 tablespoons fresh dill, loosely packed
• 1 tablespoon extra-virgin olive oil
• ⅛ teaspoon black pepper

Instructions

1. 1

   Line a fine-mesh strainer with cheesecloth and set it over a bowl. Transfer the 2 cups of Greek yogurt into the strainer — you're draining excess whey to concentrate the yogurt and make the tzatziki thicker and more luxurious. Let it sit at room temperature for 5 minutes while you prep the remaining ingredients.

2. 2

   Grate the medium English cucumber on a box grater using the largest holes, leaving the skin on for color and texture. You should have about 1.5 cups of grated cucumber. Sprinkle the 0.5 teaspoon of kosher salt over the grated cucumber and toss gently. Set it in another fine-mesh strainer lined with cheesecloth and let it drain for 5 minutes — this removes excess liquid so the tzatziki stays thick and doesn't become watery.

3. 3

   Finely mince the 2 peeled garlic cloves on a cutting board using a sharp chef's knife, pressing down on the flat side of the blade to crush them slightly — this releases more flavor than just chopping. You want almost a paste-like consistency.

4. 4

   Coarsely chop the 3 tablespoons of fresh dill — roughly 1/2-inch pieces — so you get little pockets of herbal flavor throughout the dip rather than thin, invisible pieces.

5. 5

   Transfer the drained yogurt from the cheesecloth into a medium mixing bowl. Gently squeeze the grated cucumber in the cheesecloth to remove as much liquid as possible, then add the drained cucumber to the bowl. Fold in the minced garlic, chopped dill, and the 1 tablespoon of fresh lemon juice using a rubber spatula — fold rather than stir to keep the yogurt light and fluffy. The acid from the lemon brightens the flavors and prevents the garlic from tasting too sharp.

6. 6

   Taste a small spoonful. Season with the 0.125 teaspoon of black pepper and adjust salt if needed — remember, Greek yogurt has some natural tang, so you want the lemon juice to shine. Drizzle the 1 tablespoon of extra-virgin olive oil over the top in a spiral pattern as you transfer the tzatziki to a serving bowl. Chill for at least 15 minutes before serving so the flavors have time to meld, or serve immediately at room temperature if you prefer.

Tools you’ll need

• fine-mesh strainer
• cheesecloth
• box grater
• cutting board
• sharp chef's knife
• medium mixing bowl
• rubber spatula
• serving spoon
• serving bowl

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