Greek Yogurt Tzatziki Sauce

1.Place the grated cucumber in a fine mesh sieve or clean kitchen towel and squeeze out as much excess water as possible to prevent a watery sauce.

2.In a medium bowl, combine the thick Greek yogurt, minced garlic, olive oil, lemon juice, and vinegar (if using). Stir well to blend.

3.Add the drained grated cucumber to the yogurt mixture.

4.Fold in the chopped fresh dill (or mint) along with salt and freshly ground black pepper.

5.Mix thoroughly until all ingredients are evenly incorporated.

6.Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

7.Cover the bowl with plastic wrap and refrigerate the tzatziki sauce for at least 1 hour to allow the flavors to meld and develop.

8.Before serving, give the sauce a good stir and drizzle a little extra olive oil on top as garnish if desired.

9.Serve chilled as a dip with pita bread, fresh vegetables, or as a sauce alongside grilled meats such as lamb, chicken, or beef.