Tzatziki Cucumber Yogurt Sauce (Print Version)

# Ingredients:

→ Fresh Produce

01 - 2 Persian cucumbers (approximately 170g)
02 - 10 mint leaves, roughly chopped
03 - 2 teaspoons dill leaves, finely chopped (divided: 1.5 teaspoons + 0.5 teaspoon for garnish)

→ Dairy

04 - 1 cup plain Greek yogurt

→ Seasonings

05 - 3/4 teaspoon salt, or to taste
06 - 1/2 teaspoon ground black pepper
07 - 1 teaspoon lemon juice, or to taste
08 - 1/2 teaspoon olive oil for garnish (optional)

# Instructions:

01 - Wash the Persian cucumbers and trim the edges. Either peel and grate them, or leave the skin on if preferred before grating.
02 - In a mixing bowl, combine the grated cucumber, chopped mint leaves, 1.5 teaspoons of dill, salt, ground black pepper, and lemon juice.
03 - Incorporate the Greek yogurt and mix thoroughly. Taste and adjust seasonings as needed.
04 - Refrigerate for 30 minutes. Before serving, garnish with the remaining 0.5 teaspoon of dill leaves and a drizzle of olive oil if desired.

# Notes:

01 - For best flavor, allow the tzatziki to chill for at least 30 minutes before serving to let the flavors meld together.

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