Greek Tzatziki

Makes 5 cups

Ingredients

Greek strained yogurt - 32 ounce container low-fat

English cucumber…..1/2 with peel grated (box grater only)

Garlic clove…..1 pressed

Lemon…..1 - 2 tablespoons lemon juice

Extra-virgin olive oil…..2 tablespoons

Lemon…..1 - 2 teaspoons lemon zest, grated

Fresh dill…..3 tablespoons chopped

Freshly ground black pepper….. 1 tablespoon

Sea salt…..1 tablespoon, divided

Directions

Grate the cucumber and transfer it to a small bowl. Add one half tablespoon of salt and let it sit so the liquid accumulates on the bottom.

Note: Do not use an automatic food processor. Use the hand held box grater for best results.

In a medium bowl, add the Greek “strained” yogurt. It will be thicker than standard Greek yogurt.

Add the pressed garlic, olive oil and lemon zest to the yogurt. Add dill, pepper and half a tablespoon of salt then whisk ingredients together until blended.

Next, return to the bowl of cucumber. Strain the juice from the cucumbers and pat dry with paper towels. Add the strained cucumber to the medium bowl of yogurt mixture and combine. Taste to make sure you have enough salt and pepper. Transfer to a serving dish. Best if chilled before serving.