Cool Down Tzatziki

One of my favorite dips on a hot day is Tzatziki. The dill and cucumbers grow well here in Fiji and yogurt is usually readily available in the stores. This comes together quickly, although the flavors are best if you let it sit for a few hours. 

 Tzatziki

• 250 g cucumber, grated (1 large)
• 4 cloves garlic, minced
• 1/2 lemon, juiced
• 1 tsp lemon zest
• *250g greek yogurt yogurt (~1 heaping cup)
• 1 Tbsp olive oil
• salt to taste (often not needed because of the salt in the cucumber) 
• 5 g fresh dill, finely chopped (about 1.5 Tbsp) 

* I like the flavors of the dill and cucumber to come through, for a less intense flavor you may want to add more yogurt. 

1. Grate the cucumber and spread around a colander, salt it heavily, and let drain for 30 minutes.
2. After 30 minutes squeeze out the grated cucumber, chop again if smaller pieces are desired. 
3. Stir together the yogurt, squeezed grated cucumber, minced garlic, lemon juice, and olive oil in a bowl. 
4. Add lemon zest, dill, salt, and pepper; whisk until smooth. 
5. Pour into a serving dish, cover tightly, and refrigerate for a couple of hours before serving.