Tzatziki

When Ean would come home from a month abroad, I loved surprising him with something new, whether it was a snack, main dish or dessert. I knew Ean and his uncle shared a love for Costco’s tzatziki so I decided to make my own. I contacted my Tunisian friend to ask her the most authentic way to make it. I was surprised at how healthy this dip was. Per her instructions, I now have chopped dill in the freezer, ready for my disposal whenever I choose to make this dip.

Tzatziki
Makes 18oz

1 cucumber
1 garlic clove, minced
2 tbsp of dill, chopped
2 tbsp of fresh mint, chopped
18 ounces full-fat Greek yogurt
1 tbsp. olive oil
1 ½ tbsp. of white vinegar
Salt and pepper

INSTRUCTIONS:

Peel the cucumber, cut it in half and scoop out the seeds with a spoon.
Grate the cucumber using a box grater with smaller holes. Squeeze out as much liquid as you can. Sprinkle with salt and let it sit for at least 10 minutes to drain any remaining water. Squeeze again to drain.
Mince the garlic and chop the herbs. When the cucumber is ready, mix the grated cucumber, minced garlic, herbs, Greek yogurt, white vinegar, olive oil, salt and black pepper. Refrigerate for 1 to 2 hours so that the yogurt can absorb all the flavors.
Serve with a little dill on top.

Storage:
Keeps a few days in the fridge.

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