If you're planning to make those falafel from the last post, you'd better plan on making this as well. In my opinion, there's no point in eating falafel without dousing it in tzatziki. The longer it sits in the fridge, the more flavorful it becomes, so feel free to make this well ahead of time.
TZATZIKI
Fridge Time: 1 hour
Yields: 2 cups (about 10 servings) tzatziki
INGREDIENTS
2/3 cup cucumber (approximately 1 smallish cucumber)
2 cloves garlic
1 tsp freshly chopped dill (or 1/2 tsp dried dill)
1 1/3 cups plain Greek yogurt
2 TBS olive oil
splash of vinegar
light pinch of salt
INSTRUCTIONS
Roughly peel, julienne, and then dice your cucumber
Press or microplane the garlic and finely chop the dill
In a medium sized bowl, combine the cucumber, garlic, and dill with the rest of ingredients
Stir until well mixed then cover and refrigerate for 1 hour
You can skip this step if your in a pinch, but the longer it sits the more flavor it will develop
Store in a jar or an airtight container in the fridge for up to 1 week