tzatziki addiction

I'm in love with tzatziki. I can't get enough. I made a batch with some homemade yogurt and brought it to work and by the end of the day I'd opted to make the rest of the homemade yogurt into more tzatziki. And the best part is I get to keep saying it. Tzatziki. Tzatziki. Tzatziki. Tzatziki is so delicious.


And how cool is it that we used homemade yogurt, cucumbers and dill from the CSA, and, well, lemon juice from a Realemon bottle - can't win 'em all...

I used 2% milk in my yogurt. I got the recipe from the Barefoot Contessa, via Smitten Kitchen, and they recommend full-fat Fage yogurt, but mine was delicious with the 2% and I'm ready to try out the skim option. My cucumbers were smallish, so we put in 2 (in each batch!). I'm thinking about tzatziki now, and I'm hungry... BRB...

Tzatziki
modified from Ina Garten, by way of Smitten Kitchen

14 ounces Greek yogurt (this will work just fine)
1 hothouse cucumber, peeled and seeded
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper

Place the yogurt in a medium bowl. Chop the cucumber into medium-sized chunks, place in a colander, and sprinkle with 1 tsp salt. Let drain for 20-30 minutes. Chop the cucumber in the food processor until finely minced and squeeze the grated cucumber with your hand to remove some of the liquid (Pressing it in mesh sieve with a spoon or wringing it in cheesecloth also work well). Add it to the yogurt along with the lemon juice, vinegar, dill, garlic, remaining 1 tsp salt and pepper and stir. Serve with pita chips or, if you're fancy, grilled pita wedges.

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