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Best Tzatziki

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    2 cups  grated cucumber, (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
    1 ½ cups  plain Greek yogurt
    2 tablespoons  extra-virgin olive oil
    2 tablespoons  chopped fresh mint and, or dill
    1 tablespoon  lemon juice
    1 medium clove  garlic, pressed or minced
    ½ teaspoon  fine sea salt


Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

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