Easy Dill Tzatziki

Ingredient Spotlight. Our Wild Dill Infused Olive Oil does double duty here — stirred in, it makes the yogurt lush and herbaceous; drizzled on top, it gives that glossy, grassy finish. A little Sicilian Lemon White Balsamic Vinegar brings a soft citrus tang in place of a squeeze of lemon.

Ingredients

• ½ large cucumber, unpeeled
• 1½ cups plain full-fat Greek yogurt
• 2 large garlic cloves, finely minced
• 2 Tbsp Wild Dill Infused Olive Oil
• 1 Tbsp Sicilian Lemon White Balsamic Vinegar
• ½ tsp sea salt · ½ Tbsp minced fresh dill
• Zest of ½ lemon, to finish

Instructions

1. Grate the cucumber onto a fine-mesh strainer and press firmly to wring out the moisture — this keeps the sauce thick, not watery.
2. In a bowl, stir together the yogurt, garlic, Wild Dill oil, Sicilian Lemon white balsamic, and salt.
3. Fold in the drained cucumber and fresh dill. Chill at least 30 minutes to let the flavors settle.
4. Serve cold, finished with a raw drizzle of the Wild Dill oil and — the fresh twist — a grating of lemon zest for a lift of bright, floral citrus.

Chef's Notes

• Full-fat yogurt makes the creamiest, most stable tzatziki; low-fat tends to weep.
• A rest in the fridge mellows the raw garlic and lets the dill bloom through the whole bowl.

Make It Yours

• For an even more citrus-forward sauce, finish with a few drops of our Lemon Fused Olive Oil over grilled fish or chicken.

Allergens: contains dairy.

Our Wild Dill oil is a warm-weather staple — come taste it and we will send you home with a dozen ways to use it.