Garden Fresh Tzatziki Dip

Welcome to one of THE BEST ways to use a garden fresh cucumber. This dip is perfect for summer. Serve it as a side to grilled meat, as a dip for crunchy garden vegetables + pita, or spread it on a summer sandwich. It’s very versatile and refreshing.

Method:

Grate the the cucumber into a strainer that is placed over a bowl for draining. NOTE: if your cucumber is not organic or homegrown, you can choose to peel the skin off. I leave the skin on.

Mix 1/2 tsp of the kosher salt into the cucumber and let sit for 10 minutes. The salt draws the moisture out of the cucumber so your dip doesn’t become super watery.

In a separate bowl, mix the Greek yogurt, minced garlic, vinegar, 1/4 tsp salt, and olive oil.

Once the cucumber is done draining, transfer it to a clean kitchen towel, cheesecloth, or paper towel to be squeezed out. This step is little messy, but squeeze out whatever excess water you can.

Add the cucumber to your yogurt bowl.

Mix together and add pepper to taste. If you want more salt, you can add more at this time. I chose a sliding scale for the salt because it really is personal preference.

Place in the refrigerator to chill. The flavors will meld together best overnight, but you can eat the dip whenever you’d like.

Final NOTE: after sitting in the fridge for a day, some additional water might be there because of the cucumber. Simply mix it up, and it will be creamy and perfect again!

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