I'm really into Greek yogurt these days. After searching for the perfect tzatziki recipe, I decided to abandon the internets and develop my own. I wanted something fresh and garlicky that had a little bit of texture. I also didn't want to spend time draining yogurt or pulling the water out of cucumbers and, therefore, was willing to put up with a lighter consistency.
This version was a hit in my house. Marcus practically finished the bowl by picking it up and drinking it like cereal milk after all the cereal is gone.
Now that I think about it, drinking the milk at the end of the cereal bowl gives me the willies. Too sweet and murky. I also don't like wooden utensils like chopsticks (metal ones are fine) or eating a popcicle off a stick. There is something about the wood texture touching my tongue. Does this make me insane?
1 pint greek yogurt (whole milk is best, but 2 percent will pass if you must)
2 cucumbers, peeled, seeded, and chopped in quarters
3 cloves garlic, roughly chopped
3 tbs fresh dill, minced (more to taste)
2 tbs fresh lemon juice
1 1/2 tbs kosher salt
In a food processor, combine all ingredients, except for 1/2 of the cucumber. Pulse five times or until smooth. Add remaining cucumber. Pulse one or twice so that small bits of cucumber are detectable. This adds a lot to the texture, which I like. If you don't want "bits" just pulse all ingredients until smooth.
You can serve this immediately, but it only gets better over time. Depending on the freshness of your yogurt, you can keep this in the refrigerator for up to three days.