My Go-To Tzatziki

I’ve recently fallen head over heels for Greek yogurt. Cabot Creamery’s triple thick vanilla yogurt (no sponsorship here, just pure love) has become my nightly obsession, piled high on fresh berries. I’m plowing through two big tubs a week—yes, I’m mildly mortified to confess that—and I’m pretty sure the dairy guy at the market is starting to side-eye me. Lately, I’ve ventured into savory territory with their plain Greek yogurt, whipping up some tzatziki that’s honestly unreal. I’ve been slathering it on sandwiches, smearing it on my morning croissant, pairing it with crackers for snack attacks, and dunking veggies in it like it’s my job. Confession? I could eat it straight from the bowl with a spoon. I’ve tinkered with a bunch of recipes, and this one’s my winner. Some folks swear by fresh mint in theirs, but I’m not sold on it here—your call, though. Give this a whirl and tell me what you think.

My Go-To Tzatziki

½ c. finely grated Melissa’s organic cucumber
1 c. whole milk Greek yogurt
¼ t. fresh lemon zest
1 T. fresh lemon juice
½ T. extra-virgin olive oil 
1 large garlic clove, grated
¼ t. (heaping) sea salt 
2 T. chopped Melissa’s fresh baby dill

Lay the grated cucumber on a towel and gently press out some of the extra moisture. Toss everything else into a medium bowl and mix it up.

Pro tip: give your lemon a quick grate before juicing it. Fold in t he drained grated cucumber. Pop it in the fridge to chill until you’re ready to dig in.

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