Secondary to hummus, I’d say this is one of the biggest Mediterranean staples in my home. Tzatziki is traditionally used on grilled meats, scooped on top of gyros (YUM!) and used as a mezze (appetizer) with other dishes. The ingredients are often items I have one hand and recipe comes together quickly. One of the tips I learned while traveling Greece (it was my first trip abroad and my first love!) is to make sure the cucumber is strained to avoid excess liquid in the dip. If your in a rush to put things together- you can take the shredded cucumber and squeeze it to drain the water.

Serve this dip with pita for dipping, alongside grilled lamb or salmon. [amd-zlrecipe-recipe:13]

Greek Tzatziki Sauce

Ingredients

• 1.5 C Plain Green Yogurt (full fat)

• 1/2 Cucumber, Shredded

• 2-3 Cloves Garlic, Minced

• 2 TB Olive Oil

• 1 TB White Vinegar

• 1 Bunch Fresh Dill

• Fresh Lemon, Squeeze

Instructions

1. Shred the cucumber and place is strainer to drain water

2. Combine yogurt, garlic and olive in bowl and stir to combine

3. Add in the shredded cucumber once completely drained

4. Chop fresh dill and add to yogurt mixture

Here's to wishing I was enjoying it on the waterfront in Mykonos again!