Tzatziki Dip

Makes about 3 cups

1 english cucumber

2 ½ cups plain greek yogurt

1 clove garlic, grated

The zest of one lemon

The juice of half a lemon

⅓ - ½ cup extra virgin olive oil

1 bunch dill, finely chopped

Salt

In a medium bowl line with a clean dish cloth, grate the cucumber. Squeeze out the liquid and set the liquid aside. 

In another bowl, combine the remaining ingredients. Season with salt and mix well. Cover and refrigerate for 30 minutes. Tzatziki gets better with time, so taste again and adjust the seasoning, lemon juice, olive oil, etc. If you’d like a thinner sauce, add some of the cucumber water until desired consistency is reached. 

Serve with additional olive oil drizzled on top. Serve cold.