Admittedly, for years, I purchased store-bought yogurt dips and versions of tzatziki. They served their purpose as a quick sauce or dip, and that was before I decided to make my own version.
The first thing to know is that you need to use Greek yogurt. Greek yogurt is thicker than regular yogurt and is strained so it is more concentrated and tangier. It really makes a difference for this recipe, as does the olive oil. (I recommend an extra-virgin olive oil, which has a slight peppery flavor.)
Persian cucumbers, small, dark green with a crunchy bite, don’t need to be peeled. I have seen recipes that recommend shredding the cucumber and then removing any excess water. I prefer the small dice for its crisp texture. Finely chopped fresh dill and mint add an herbal garden flavor to the smooth yogurt flavor….