📖 Instructions

1. First things first, wash those cucumbers thoroughly! Nobody likes a sandy surprise in their tzatziki. Pat them dry, then slice off the ends. Peeling is optional – I usually skip it, but do what suits your fancy.
2. Next up, grate the cucumbers using a box grater or, if you're feeling fancy, use a food processor. The goal is to get nice small pieces, avoiding overly large chunks which will affect the texture. If using a food processor, pulse a few times to avoid turning it into a mush.
3. Now, let's get to the delicious part: flavor! Grab that fresh dill and finely chop it. The more dill, the merrier, I say. Then, mince the garlic. A little garlic goes a long way; start small and taste as you go. Don't cry too much!
4. In your large bowl, combine the grated cucumber, chopped dill, minced garlic, and lemon juice. Give it a good mix. Now, salt generously and let the mixture sit for about 10-15 minutes. This crucial step draws out extra moisture from the cucumbers, creating a thicker, creamier tzatziki.
5. After 10-15 minutes, take the fine-mesh sieve and gently press the cucumber mixture to remove as much liquid as possible. This step is important for achieving the desired consistency – you’re aiming for a thick and creamy dip, not a watery mess. If you’re short on time, you can skip this step, but be prepared for thinner tzatziki.
6. Once the excess moisture is removed, stir in the Greek yogurt. Use a whisk to fully incorporate the yogurt, making sure the mixture is smooth and free from lumps. Taste and adjust the seasoning – add more salt, lemon juice, or even a touch of pepper to your liking.
7. Finally, if you like a little extra oomph (and who doesn't?), add a pinch of paprika or a drizzle of olive oil. Give it one last swirl, and your homemade tzatziki is ready! You've earned it!