Prep time: 15 min
Total time: 12 hours
1 pint Greek yogurt, full fat
1 cucumber, peeled and grated
1 garlic clove, grated
⅓ cup olive oil
1 lemon, zested and juiced
½ cup minced fresh dill (packed)
Salt and lemon pepper
Mix everything together until it is all blended and the oil has emulsified into the yogurt. Taste for seasoning, and add salt if you think necessary.
Line a mesh strainer with coffee filters. Fill the filters with the tzatziki and place over a bowl (you don’t want the bottom of the strainer to touch the bowl, you want there to be room for the tzatziki to drain and thicken). Cover with plastic wrap and let sit in the refrigerator overnight.
Remove from the refrigerator and discard drained liquid. Taste and adjust seasoning if necessary. Serve with chicken, fish, or as an appetizer dip.