Dill Tzatziki

A thick, chilled cream punctuated by the crunch of salted cucumber. Garlic provides punch while dill delicately scents the whole preparation.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 183
• Protein: 4 g
• Carbs: 6 g
• Fat: 16 g

Ingredients

• 1 piece Cucumber ( grated with skin )
• 400 g Plain Greek yogurt ( well chilled )
• 2 piece Garlic ( minced into paste )
• 2 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 10 g Dill ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Drain the cucumber

   Coarsely grate the cucumber without peeling. Sprinkle with salt and let drain in a sieve for 15 minutes. Then squeeze firmly between your hands to extract all the water.

2. Prepare the garlic

   Crush the garlic cloves with the flat of the knife blade, then mince finely until a smooth paste consistency is achieved.

3. Bind the yogurt

   In a mixing bowl, whisk the Greek yogurt with the olive oil and vinegar. The sauce should become smooth and slightly shiny.

4. Finalize the mix

   Stir the squeezed cucumber, garlic paste, and chopped dill into the yogurt. Season generously with pepper and mix to bind everything. Keep chilled.

Chef's tips

• For a thicker result, let the yogurt drain in a fine cloth for an hour before use.
• Do not fully peel the cucumber; the skin adds color and structure to the preparation.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Stir before serving as the cucumber may release some water.