Shred the Cucumber. I use a food processor for this but you can use a box grater as well. Once cucumbers shredded place in its own bowl with teaspoon of salt and mix it up to distribute salt. We are drawing moisture out of the cucumber. This is key do not skip this step. I find it is better if you use the whole cucumber. I like the English cucumber and I leave the skin on. Let cucumber sit 15-20 minutes to remove moisture. There will be a lot of liquid in the bowl.

Add yogurt to separate bowl. Once the cucumber has sat in the salt for a bit squeeze out liquid of cucumber. I do this over the other bowl reserving the cucumber liquid and adding the squeezed cucumber to the bowl of yogurt a handful at a time. Mix the cucumber into the yogurt.

Mince garlic. Once garlic is minced make it into a paste. Shake a few shakes of salt on the minced garlic and take the side of your knife and scrape the garlic across the cutting board using the salt as an abrasive. Do this until the garlic turns into a paste. Add paste to yogurt cucumber mixture.

Chop fresh dill. I like to use fresh dill but if that is not available dried dill works great too. If using fresh dill use about 2 Tablespoons. If using dried dill use 3 teaspoons. Dried herbs are much stronger flavor.

Add lemon juice. I use about half of a lemon. This is something you want to add to taste. Use half a lemon as a guideline. Mix all ingredients. If it is too thick add a Tablespoon of the reserved cucumber water. Salt and pepper tzatziki to taste and store in airtight container for flavors to blend. Mix in some Olive Oil starting with about a Tablespoon. It makes the flavor smoother. I never add more than 2 Tablespoons.

I always serve Tzatziki with pita bread and a mix of veggies.