180 grams (about 6 ounces) full fat Greek or plain yogurt
1 cucumber, peeled, seeded and thinly sliced
1 Tablespoon olive oil
Juice from 1/2 lemon
Splash of apple cider vinegar
2 cloves garlic, minced
1 1/2 Tablespoon fresh dill, chopped
Salt and pepper to taste

180 grams (about 6 ounces) full fat Greek or plain yogurt 1 cucumber, peeled, seeded and thinly sliced 1 Tablespoon olive oil 2 cloves garlic, minced 1 1/2 Tablespoon fresh dill, chopped

Peel your cucumber and cut it in half lengthwise and remove the seeds with a spoon. I then cut each half in half lengthwise again so that I had 4 long quarters. I sliced each quarter into thin little slices with a mandolin. Really, you can slice, dice or chop your cucumber however you like. Thin or thick is your choice. You could even grate it. Then set the cucumber into a colander, salt it a bit and let it drain. After draining it for about 15 minutes, pat it dry with paper towels. Getting the cucumber as dry as you can will help to keep your tzatziki from getting watery. Add the drained and dried cucumber with all of the rest of the ingredients in a small mixing bowl and stir well to combine. Place in the fridge for at least 30 minutes before serving. - See more at: http://swisspaleo.ch/tzatziki-sauce/#sthash.pVclFgXa.dpuf