Ingredients

2 ½ cups Greek yogurt, full-fat and thick *
1 cucumber, English cucumber, peeled and finely grated **
2 garlic cloves, finely grated or minced ***
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 tsp fresh dill, finely chopped
1 tsp salt, or to taste

Directions

Place the Greek yogurt in a muslin-lined sieve over a bowl. Refrigerate overnight to remove excess liquid and achieve an extra-thick, creamy texture.

Peel and finely grate the cucumber. Squeeze out as much liquid as possible using muslin or a clean kitchen towel.

Mix the strained yogurt, cucumber, garlic, olive oil, white wine vinegar, dill and salt in a large bowl until well combined.

Taste and adjust the seasoning. Cover and refrigerate for 2-4 hours to allow the flavors to develop and the garlic to mellow before serving.

To serve, place in a bowl and drizzle with additional extra virgin olive oil.

* Strain even thick Greek yogurt overnight for an extra-creamy texture.

** Finely grate and squeeze thoroughly to prevent watery tzatziki.

*** Use a fine grater or micro plane for a smooth texture without large pieces of raw garlic.