Dip your favourite vegetables, pita's or sandwiches in this healthy dip.
2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater).
1 ½cups plain low-fat Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½teaspoon fine sea salt
Properly drain the cucumber before mixing it into the yogurt. Otherwise, cucumber waters down the sauce too much. Salting the grated cucumber and letting the excess moisture drip out takes a while.
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.