Michael Psilakis’ Greek Tzatziki
3 cloves garlic, smashed and finely chopped
2 tbsp. distilled white vinegar
2 shallots, thinly sliced
¾ cup loosely packed fresh dill, chopped
1 English cucumber, peeled and grated
2½ cups Greek yogurt
1 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
1. Combine the garlic, vinegar, shallots and dill in a food processor. Pulse until finely chopped but not pureed.
2. Pour the mixture into a medium bowl with the grated cucumber; add the yogurt. Fold together with a rubber spatula, adding the olive oil and lemon juice. Season liberally with kosher salt and pepper, and taste for seasoning. The tzatziki can be stored in an airtight container in the fridge for up to 1 week.
Active time: 15 minutes
Total time: 15 minutes
Makes: 1 quart