Tzatziki Sauce — Dipping Style

Greek Yogurt • Cucumber • Dill — Today's Special • Greece

Today's Special No. 12 — the chart's own tzatziki: a one-cup, snack-board batch built for dipping, with olive oil stirred through and grated cucumber at a full cup. Lighter and quicker than the classic Greece tzatziki on this site, which stays as the full-size version for gyros and grills.

Ingredients

• 240 g — Greek yogurt (1 cup)
• 150 g — Cucumber, grated (1 cup)
• 30 ml — Olive oil (2 Tbsp)
• 5 g — Garlic, minced (1 clove)
• 15 ml — Lemon juice (1 Tbsp)
• 5 g — Fresh dill, chopped (1 Tbsp)
• 3 g — Fine sea salt (1/2 tsp)
• 1 g — Black pepper (1/4 tsp)

Step-by-Step Method

1. Salt & squeeze the cucumber. Grated cucumber tossed with a pinch of the salt, rested 5 minutes, then squeezed dry in a clean towel. This chart batch uses a full cup of cucumber, so this step decides whether it is a dip or a soup.
2. Fold the dip together. Yogurt, squeezed cucumber, olive oil, garlic, lemon juice, dill, remaining salt and black pepper folded — not beaten — so the yogurt stays thick.
3. Chill 30 minutes. The garlic and dill need the half hour to settle in. Serve cold, straight from the jar, with pita chips, falafel, grilled chicken or a vegetable board.
4. Store short & cold. This dipping-style batch is best within 3–4 days in the fridge; stir before serving as a little whey may rise.

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