1-2garlic cloves, finely minced, garlic will get stronger as the tzatziki sits, so use your own discretion. I love garlic, so I used 2 cloves.
2TBSPchopped fresh dill
Freshly-squeezed juice of 1/2 a lemon
Kosher salt and cracked black pepper, to taste
Dump the Greek yogurt into a large bowl.
By the handful, grab the minced cucumber and give it a good squeeze over the sink or a bowl to rid of the excess water. Place each handful into the bowl with the yogurt once squeezed and drained.
Add the garlic, dill, lemon zest, lemon juice, salt, and pepper. Stir to combine.
Cover and let it sit in the fridge for at least 30 minutes; best if over night as the flavors will become brighter and stronger.
When zesting the lemon, make sure to only zest the yellow rind and avoid the white pith beneath it. The white pith is bitter and will bring bitterness to your tzatziki, which obviously, you don't want.