New York TIMES

Tzatziki

By Kay Chun

Johnny Miller for The New York Times. Food Stylist: Sue Li.

Tzatziki is a popular Greek sauce traditionally served with souvlaki and pita bread, but it’s super versatile in its potential: It’s a great snacking dip with crudités and chips, as well as a bright and tangy sauce to drizzle on grain bowls or serve alongside roasted chicken or salmon. Most commonly finished with dill, tzatziki is sometimes made — and equally delicious — with other fresh herbs, like mint or oregano. It can be made a few hours ahead and will keep in the refrigerator for up to 3 days.

• Yield: 2½ cups

  • 3Persian cucumbers
  • 2cups plain whole-milk Greek yogurt
  • 2tablespoons finely chopped dill
  • 1tablespoon lemon juice
  • 1garlic clove, minced
  • Salt and pepper
    

  1. Step 1

     Using the large holes of a box grater, grate cucumbers. Using your hands, squeeze grated cucumbers to remove excess water, then place cucumbers in a medium bowl (you should have about 1 cup).

  2. Step 2

     Add yogurt, dill, lemon juice and garlic; season with salt and pepper to taste. Mix well.