1 English cucumber peeled and grated

2 cups Greek yogurt

1/8 tsp cayenne pepper

2 cloves garlic minced

2 tbsp lemon juice freshly squeezed

2 tbsp dill fresh, chopped

1/2 tsp sea salt

1/4 tsp ground black pepper


      Prepare the cucumber: Use a grater to grate the cucumber in a small bowl. Add 1/4 tsp of salt to it and mix, then let it sit for about 10 to 15 minutes. This will help draw out the water from the cucumber so that we don't end up with a watery tzatziki sauce. I usually place it in a bowl over paper towels, then squeeze the liquid out of it, this way you don't end up with a watery tzatziki.

      Mix everything together: In another medium-size bowl, combine the yogurt with the cayenne pepper, minced garlic, lemon juice and dill. Stir in the cucumber. Add salt and pepper, then taste and adjust as necessary.

      Chill then serve: Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving.