Anti Inflammatory Classic Tzatziki Cucumbers

Total time45 min

Prep time15 min

Cook time0 min

Anti Inflammatory Classic Tzatziki Cucumbers

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Ingredients

4 servings

For the tzatziki

1 large english cucumber (about 12 oz), for the tzatziki
0.750 tsp salt
1 cup full-fat greek yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Chobani Nonfat Plain Greek Yogurt Fage Total 0% Milkfat Plain Greek Yogurt FAGE Total 5% Milkfat Plain Greek Yogurt - 32 Oz FAGE Total 2% Milkfat Plain Greek Yogurt - 32 Oz
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2 cloves garlic, minced
2 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
¼ tsp black pepper

For serving

2 large english cucumbers (about 1 ½ lb total), for serving
1 tbsp fresh dill sprigs (optional)
1 tsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Grate the tzatziki cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with 1/2 tsp salt and let stand for 30 minutes, then press firmly with the back of a spoon or squeeze in a clean kitchen towel until most of the liquid is expelled — the grated cucumber should feel nearly dry.
2
In a mixing bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil until fully combined. Season with 1/4 tsp salt and black pepper, then taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

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