Tzatziki

2          garlic cloves, peeled

1          tablespoon fresh dill

1          piece (½ inch) lemon peel, bitter white pith removed

4          ounces cucumber, seeded (if necessary) and cut into 1-inch pieces – do not peel

1          cup plain Greek yogurt (any fat variety works)

1          tablespoon fresh lemon juice

2          pinches kosher salt

Nutritional information per serving (2 tablespoons):

Calories 7 (1% from fat) • carb. 1g • sugars 1g • pro. 2g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g

1.
Put the garlic, dill and lemon peel into the chopping cup. Select
Speed 5 and process on Speed 5 to roughly chop, about 20 seconds. Scrape down the sides of the bowl and add the cucumber. Process again on Speed 5 until finely chopped, about 10 seconds.

2.
Add the remaining ingredients and process until combined.

3.
Transfer to a storage container, cover and refrigerate for a minimum of
2 hours, preferably overnight.

4.
Taste and adjust seasoning as desired.