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Tzatziki! See how a little cucumber and fresh dill transforms your favorite ranch dip into a tangy condiment that can elevate any school lunch.
grated cucumber (seeds removed prior to grating)
1 cup
full fat plain Greek yogurt
2 cups
1 1-oz. package
chopped fresh dill
2 teaspoons
lemon juice
1 tablespoon
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Using a paper towel or tea towel, squeeze as much liquid as possible out of the cucumbers. In a medium-size bowl, mix all of the ingredients together until well combined.
Serve immediately with pita chips, vegetables, meat or fish, or refrigerate in a sealed container for up to 3 days.
