Loaded Tzatziki Yogurt Sauce

 

• 1 cucumber, peeled
• 1/2 tsp sea salt
• 1 cup fresh dill, stems removed
• 2 cups Greek yogurt
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, pressed through a garlic press or finely minced

• Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes as you prepare rest of tzatziki (water will come out of the cucumber).
• Chop dill and then add it to a bowl with the Greek yogurt, olive oil and pressed garlic. Mix well.
• Squeeze juice out of the cucumber and then add to tzatziki. Salt, to taste. You can serve immediately, but flavors meld over time. I like to refrigerate mine for at least an hour.