Grate 1 medium-large sized cucumber that has been thoroughly washed.

Squeeze out as much of the liquid as you can from the shredded cucumber and then measure out 1 cup. If it’s a little over or under it doesn’t matter.

Grate 3-4 cloves of garlic (that have been peeled).

In a bowl, combine the grated garlic, 1 cup of grated cucumber, 2 cups of Greek yogurt, 2 tablespoons of of lemon juice, 1 teaspoon of sea salt and 2 tablespoons of fresh, chopped dill. Stir the mixture thoroughly, cover, and place in the fridge for at least one hour.

When ready to serve, top the tzatziki sauce with a drizzle of 1-2 tablespoons of olive oil and extra chopped dill if you have any. You will want more or less olive oil depending on the bowl you’re serving it in. You don’t want the top to look like it’s drowning in olive oil and you don’t want it to look like there isn’t any there either!