Cool, tangy skyr tzatziki with cucumber, garlic, dill and lemon — a light, versatile dip or sauce for pita and veggies.
# Components:
→ Dairy
01 - 1 1/2 cups plain Icelandic skyr (unsweetened)
→ Vegetables
02 - 1 medium cucumber, peeled, seeded and grated
03 - 2 cloves garlic, finely minced
→ Fresh Herbs
04 - 2 tablespoons fresh dill, finely chopped
05 - 1 tablespoon fresh mint, finely chopped (optional)
→ Pantry
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon freshly squeezed lemon juice
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon ground black pepper
# Directions:
01 - Place the grated cucumber in a clean kitchen towel or cheesecloth, gather the edges and squeeze firmly to remove as much liquid as possible; discard the extracted liquid.
02 - In a mixing bowl, add the skyr, drained grated cucumber and minced garlic; stir briefly to begin integrating the ingredients.
03 - Fold in the chopped dill and mint (if using), then add olive oil, lemon juice, sea salt and ground black pepper; mix until smooth and homogeneous.
04 - Taste and adjust salt, pepper or lemon juice as needed to balance acidity and seasoning; if a looser consistency is desired, stir in a little more olive oil or a teaspoon of water at a time.
05 - Cover and refrigerate for at least 30 minutes to allow the flavors to develop and the mixture to firm slightly before serving.
06 - Before serving, give the mixture a final stir, transfer to a serving bowl, drizzle with a little extra-virgin olive oil and garnish with a sprig of dill or mint.
