Greek Tzatziki Sauce

Ingredients:

• 2 cups Greek yogurt (full-fat is preferred for a creamy texture)
• 1 medium cucumber (roughly chopped, about 1 cup)
• 3–4 cloves garlic (finely minced or grated), a teaspoon of dried garlic works as well
• 2 tablespoons extra virgin olive oil
• Juice of quarter of a large lemon
• 2 tablespoons fresh mint (chopped, or more to taste)
• Salt (to taste)
• A pinch of freshly ground black pepper
• A small drizzle of olive oil

Instructions:

1. Prepare the ingredients:
   • Peel the cucumber if the skin is thick or bitter.
   • Roughly chop the cucumber. I prefer a crunchy bite, so my pieces usually are the size of small blueberries
   • Finely chop the mint and garlic.
2. Mix the base:
   • In a mixing bowl, combine the Greek yogurt, chopped cucumber, minced garlic, olive oil, lemon juice, and fresh mint.
3. Season:
   • Add salt to taste and mix thoroughly. Adjust the garlic, mint, or acidity to suit your taste.
4. Chill:
   • Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld together beautifully.
5. Serve:
   • Drizzle with a bit of olive oil, and garnish with a sprig of mint if desired. Serve with pita bread, fresh vegetables, grilled meats, or as a topping for gyros.

Tips:

• For a thicker tzatziki, use a high-quality strained Greek yogurt or strain your yogurt using a cheesecloth before mixing.
• The garlic flavor intensifies as it sits, so use less initially if you’re not a fan of strong garlic.
• Instead of mint, the more traditional herb to use would be dill, fresh is better but dried works as well.