I’ve spent years. Years, I tell you. Trying to perfect the perfect tzatziki.

Our local greek restaurant - cafe athena - has such a good one, that all other’s pale in comparison. And i’ve done my best internet sleuthing, trying to figure out just how they do it.

Ultimately, it was just trial and error. Over and over, and over again.

And don’t get me wrong. I’ve got some great versions on this site. A whole 30 take, a traditional take. But this version?!? Blows them all out of the water and is the only way I make them now.

Ingredients:

16 oz labne (kefir) greek yogurt cheese

1 cucumber

pinch of salt

juice of 1 lemon

1 Tbsp white wine vinegar

1 bunch dill, stems removed and chopped

1 clove garlic, minced

1 tsp salt

1 tsp honey

Directions:

Remove ends of cucumber. Grate cucumber into a strainer, set over a bowl.

Once cucumber is grated, top with a pinch of salt. Let sit for 45 minutes to 1 hour.

Press cucumber into strainer and remove from bowl.

Dump out water.

Return grated cucumber to bowl and add yogurt, lemon juice, vinegar, dill, garlic, salt and honey. Stir to combine.

Let sit in fridge for an hour before serving, for flavors to develop.