1 cup grated Cucumber
2 cups Greek Yogurt
½ tsp SOOC French Citrus Fennel Sea Salt
2 Tbsp SOOC Fernleaf Dill Olive Oil
2 Tbsp SOOC Sicilian Lemon Balsamic
1 Tbsp minced Garlic
1 Tbsp Dill Weed
2 Tbsp Mint, chopped
1 Lemon, juiced
Using a cheesecloth or a fine mesh sieve, squeeze the liquid from the grated cucumber. Discard the liquid.
Combine all of the ingredients in a medium sized mixing bowl.
For best results, let the tzatziki dip chill in the refrigerator for at least an hour. Dip with pita chips, vegetables, or bread!