A perfect sauce to accent your gyros, chicken in a pita, and more.  Or you can use it as a dip for veggies.  Just make sure you use whole fat yogurt.  Next time I’ll be sure to use Greek – or it gets a little watery as time goes on.  But it was excellent!  I frozen the remainder.

INGREDIENTS:

• 1 cup Greek whole milk yogurt
• 1 English cucumber, seeded, finely grated and very drained 
• 2 cloves garlic, finely minced
• 1 tsp. lemon zest, plus 1 tbsp. fresh lemon juice
• 2 tbsp. chopped fresh dill
• kosher salt and freshly ground pepper

DIRECTIONS:

1. (Hand mixing is preferred as a blender can lead to too wet of a concoction).
2. In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill.  Season with salt and pepper.  Chill.

Tip: For extra flavor, add some olive oil and some coarsely chopped fresh mint.