Tzatziki

We discovered the beauty of homemade tzatziki a few years ago.  But this summer after I tried growing cucumbers on a whim and have since been drowning in cukes, this tangy Greek recipe has been indispensable.  Have it on lamb burgers, as a side to kebabs of any sort, as a dressing for green salad with grilled chicken, by the spoonful, as you like!  As with many salad-type dips, this should be adjusted to taste each time.

Tzatziki

Adapted from Bobby Flay's Burgers, Fries & Shakes

1/2 cup 2% Greek yogurt

1/4 cup grated cucumber, peeled and seeded

2 garlic cloves, minced or pressed

1/2 tsp. dried oregano

squeezed lemon to taste (I start with 1/16 to 1/8 a lemon)

salt and pepper to taste

- Peel and seed cucumber.  Roughly grate desired amounts.
- Combine all ingredients in a bowl and whisk together.  Taste and adjust accordingly.

- Allow to refrigerate at least 30 minutes.