This spin on the Greek tzatziki sauce combines the coolness of grated cucumber with the punch of fresh garlic. Scoop up with pita triangles or spoon over chicken.
2 large kirby cucumbers
1/2 tsp salt
2 cloves garlic
3 tbsp fresh dill
2 cups reduced-fat (2%) Greek yogurt
1 1/2 tbsp white wine vinegar
3 tbsp olive oil
Halve cucumbers lengthwise and scrape out seeds with spoon. Using a box grater, coarsely grate the cucumber. Toss with salt and let cucumber drain in a colander for 15–20 min. Press out any excess moisture, then pat dry with paper towels.
Crush garlic with press. Finely chop dill. Add both to a medium bowl with yogurt, vinegar, oil, salt, and pepper.