Tzatziki recipe
Tzatziki is a classic Greek cucumber and yogurt sauce seasoned with garlic, lemon juice and fresh dill. Tzatziki can be served on souvlaki, in a gyro, pita sandwich, or with grilled fish, meat or vegetables. And of course it makes a great dip.

1 cucumber—peeled and cut in half lengthwise

2 cups Greek yogurt
2 cloves garlic—minced
1 tablespoon lemon juice
1½ tablespoons finely chopped fresh dill
1 tablespoon extra virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper

SCRAPE the seeds out of the cucumber halves using the pointy end of a teaspoon, and discard. GRATE the cucumber flesh into a bowl then squeeze out any excess moisture using your hands (a small handful at a time works best). PLACE the grated cucumber into a large bowl and add the yogurt, garlic, lemon juice, olive oil, dill, salt and pepper. STIR well to combine. PLACE the tzatziki in the refrigerator for at least 2 hours (and preferably overnight) to let the flavors meld and intensify.

Variation: Use finely chopped fresh mint instead of dill.