Things You'll Need:
- 1 medium cucumber
- Vegetable peeler
- Sharp knife
- 1 garlic clove
- Salt
- 2 cups plain yogurt
- Mixing bowl
- Spoon
- Small grater
- 1 lemon
- Pepper
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Step 1
Drag a vegetable peeler across the cucumber to remove all the waxy outer skin. Slice the cucumber in half lengthwise, scrape out all the seeds and chop into pieces as fine as possible. Alternatively, you can grate the cucumber to get shreds instead of pieces.
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Step 2
Peel one garlic clove, then sprinkle it with salt and dice it into small pieces. Press against the garlic pieces with the side of your knife blade repeatedly until the garlic softens into a thick paste. The salt helps the garlic break down and gives the dip a smoother texture.
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Step 3
Add 2 cups plain yogurt to a mixing bowl, then use a spoon to gently stir in the chopped cucumbers and the garlic paste. Rub the outside of a lemon against a small grater to remove the bright yellow skin, then measure out 1 tsp. and add it to the bowl. Slice the lemon in half and squeeze the juice into the bowl, making sure not to drop any seeds into the mixture.
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Step 4
Sprinkle the yogurt mixture with your preferred amount of salt and pepper (1/4 tsp. salt and 1/8 tsp. pepper is a basic starting point). Stir the tzatziki gently again to distribute the lemon peel, juice and seasonings throughout the dip.
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Step 5
Serve immediately at room temperature with meat, vegetables or pita bread. Cover with plastic wrap and chill in the refrigerator for approximately two hours beforehand if you want a stronger flavor.
