Yield: 1 C
- ¾ English cucumber or 1 slicing cucumber peeled
- 1/2 teaspoon salt
- 1 1/4 cups Greek yogurt (nonfat works great)
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 tablespoon fresh chopped dill
- 2-3 garlic cloves minced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
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Slice cucumber in half lengthwise and scrape out the seeds using a teaspoon (see picture in post). Chop a few times and add to a food processor and pulse until finely chopped.
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Add diced cucumber to a fine mesh sieve and sprinkle with ½ teaspoon salt. Stir and let sit 15 minutes. (Alternatively, if you don’t have a food processor you either finely chop cucumber or finely grate).
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After 15 minutes, use the back of a measuring cup or spatula to push cucumbers down against sieve to release excess water. Repeat several times.
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Add all Tzatziki ingredients to a medium bowl and stir to combine. Season with salt and pepper to taste (probably won’t need salt). Taste and add additional dill, or lemon juice if desired. Best if chilled at least one hour.
Carlsbad Cravings