Tzatziki Dip

Has more of a dip as opposed to a sauce. Goes with roast or souvlaki lamb and pork especially. Personal preference is to make it the day beforehand to let the flavours develop.

Ingredients

• 750 grams Greek yogurt.
• 250 grams sour cream (use 1 kilogram yogurt if you do not want to use sour cream).
• 4 tablespoons olive oil.
• 1 teaspoon finely grated lemon zest.
• 6 - 8 cloves of garlic
• 1 - 1.5 teaspoons finely chopped fresh dill tips
• 6 - 8 Lebanese cucumbers
• Salt to taste

Directions

1. Wash cucumbers well. Peel if you you prefer. Remove seeds. Grate coarsely in a colander. Add salt. Mix well and set aside to drain cucumber juice. Reserve some of the juice. Finely chop fresh dill. Finely grate lemon rind. Finely mash around 6 - 8 cloves of garlic (depending on size of cloves. I use 6 largish single cloves). Mix Greek
2. yogurt with sour cream and two tablespoons olive oil (I prefer extra virgin) ensuring no lumps. Add garlic, chopped fresh
3. dill, lemon zest and fold through until well combined. Squeeze cucumber to remove juice. Add
4. cucumber and fold into yogurt mix until well combined. Fold through additional two tablespoons of olive oil. If you think the mixture is too thick add some of the reserved cucumber juice to thin out. Remember the juice is salty so taste before you add more salt. Add salt to taste. Store in a container and refrigerate until ready to use. This version is a richer version of this delicious
5. yogurt sauce. If you want a lighter version don't use sour cream and leave out the oil.