½ Kg (1.1lb) of Greek yogurt (as rich as possible!)
1 large cucumber
2-3 garlic cloves
¼ cup chopped dill (optional)
75 ml Extra virgin olive oil
1 tbsp vinegar or lemon juice
1 tsp salt
Wash and slice the cucumber lengthwise and remove the seeds with a spoon.
Finely grate the cucumber and place it in a colander for 15 min. This helps drain most of the water in the cucumber and prevents the dip from becoming too runny.
Peel the garlic cloves and put them through the garlic crusher. Some say that if you remove the green stem in the center of the clove your breath does not smell too strong! The recipe calls for 2-3 cloves but one can use as many or as few as they like (ask Loella!!).
Combine all ingredients and mix very well until the olive oil is completely incorporated with the yogurt.
Adjust seasoning to taste.
If you must decorate, an olive is usually placed gently in the middle and olive oil is drizzled over the dip just before serving.
Tzatziki should be served slightly chilled and is great with french fries or fried and grilled vegetables.
It is best enjoyed with white wine or ouzo!