How to Make Tzatziki Dip ~ an incredibly refreshing and healthy Mediterranean appetizer that is absolutely heaven on sweltering nights... if you've OD'd on hummus lately, (and who hasn't?) this garlicky yogurt and cucumber dip is a great alternative.
1medium cucumber (or 2 small cucumbers)about 9 ounces or 245 grams
2cups(490 grams) yogurt(I use whole milk yogurt, the thicker the better.)
1/4tspsea saltplus more to taste
1tspfresh lemon juicemore to taste
2Tbspminced fresh mint
3Tbspfresh minced dill
a drizzle of extra virgin olive oil
a sprinkle of Aleppo peppersumac, or smoked paprika
Wash but don't peel your cukes and trim off the stem ends. Grate them on the large holes of a box grater. Put the shreds into a nut bag, cheesecloth, clean kitchen towel, or fine mesh strainer and squeeze or push out the excess moisture. Save the cucumber water to drink!
Put the yogurt and the grated cucumber in a mixing bowl. Mash the garlic clove and the salt together to make a paste, and then add to the bowl, along with the lemon juice and fresh herbs. Stir everything together to combine.
Plate the dip and spread out with the back of a spoon. Drizzle with olive oil and sprinkle with spice.
Serve with vegetable crudité, pita bread, or chips. Tzatziki can also be served as a sauce or side for grilled meats.