Tzadziki Dip with Cucumbers and Dill
Ingredients
- 1 cup cucumber - grated
- 1 cup plain Greek yogurt
- 1-2 TBS chopped fresh dill
- 2 teaspoons lemon juice
- 1 medium clove garlic, pressed or minced (or sub 1/2 tsp garlic powder)
- 1/2 yellow or white onion- grated
- 1/2 teaspoon fine sea salt
Instructions
- Using a thick grater, grate the cucumber into pieces then squeeze the grated cucumber in handfuls over the sink to remove excess moisture. Transfer the squeezed cucumber to a bowl.
- Then grate the onion (but keep the juices this time) and add to the bowl.
- Add the yogurt, herbs, lemon juice, garlic, and salt to the bowl, and mix well. Taste and add additional dill, lemon , and/or salt, if desired.
- Serve chilled after an hour ( or keep in fridge for up to 4 days).
- Perfect with naan, rice, dolmas, pita sandwiches, etc.
