Cucumber Dill Tzatziki Dip
A light, easy, and refreshing dip that is PERFECT in the summer with all those garden veggies! We also love this yummy dip with our Mediterranean Lamb Meatballs!
Ingredients
- 1 large cucumber, unpeeled
- 2 cups plain full-fat Greek yogurt
- 2 large garlic cloves, minced
- 2 Tbsp Dill Extra Virgin Olive Oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh dill, minced
- 3/4 tsp Jacobsen’s Italian Sea Salt
Directions
Using a food processor, grate the whole cucumber. Use a cheesecloth to squeeze out the extra liquid in the shredded cucumber.
Combine the shredded and drained cucumber, yogurt, garlic, Dill Extra Virgin Olive Oil, lemon juice, and Jacobsen’s Italian Sea Salt together in a large bowl.
Cover and refrigerate overnight (or for at least 2 hours).
Serve chilled with pita bread, vegetables, or our Mediterranean Lamb Meatballs! Store in an airtight container for up to 5 days.
Enjoy!
