Tsatsiki

#24 from The Newlywed Cookbook was a breeze to whip up, and can easily become one of your household staples!

Tsatsiki is something that is used in many different cultures, with different variations. In Turkish, it's known as"Cacik" (Pronounced Jajick).

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However it's pronounced or prepared; it's delicious! Use it as a dip for crackers and veggies, as a spread on sandwiches or as dipping sauce for meats. So many options to enjoy!

The longer you let this sit, the more potent the garlic will get. As a garlic lover, this is NO problem for me. But if you're someone who likes to go easy on the garlic, eat right away or if you're making ahead add the garlic in right before eating.

*Original recipe from Sarah Copeland's The Newlywed Cookbook

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INGREDIENTS

- 1 large English cucumber

- 3/4 tsp salt, plus more for seasoning

- 1 cup whole milk Greek or plain yogurt

- 1 garlic clove, pressed or minced

- Juice of 1 lemon (about 1/4 cup)

- 2 tbsp chopped fresh parsley

- 2 tbsp chopped fresh dill

- Freshly ground black pepper

DIRECTIONS

- Lightly peel the cucumber, leaving some green skin

- Grate on a box grater into a medium bowl and add the salt

- Transfer to a mesh strainer that's set over another bowl and let sit at room temperature until the liquid drains out, about 15 minutes

- Press out excess liquid with a paper towel

- Stir the drained cucumber into the yogurt and add the garlic, lemon juice, parsley and dill

- Season with salt and pepper and transfer to a serving bowl

- Serve at room temperature

#tsatsiki