Ingredients

1 cup cucumber, peeled and grated
2 cups plain yogurt (Greek yogurt or regular yogurt will work)
2 cloves garlic, minced
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp dried dill
2 Tbsp Cucumber White Balsamic Vinegar

Directions

In a large bowl, combine the grated cucumber and salt. Let it sit for 10-15 minutes to allow the cucumber to release its excess water.

Squeeze out as much liquid as possible from the cucumber using a cheesecloth, paper towel, or a clean kitchen towel.

In a separate bowl whisk together the yogurt, garlic, lemon juice, dill,  black pepper and Cucumber White Balsamic.

Add the drained cucumber to the yogurt mixture and stir well to combine.

Taste and adjust the seasoning as needed. If the sauce needs a bit more tanginess, add more Cucumber White Balsamic.

Cover and refrigerate the sauce for at least 30 minutes to allow the flavours to meld together.

Serve the Cucumber Balsamic Tzatziki chilled or at room temperature, alongside grilled meats, vegetables, pita bread, or as a dip.