Full Recipe - https://www.whiskaffair.com/tzatziki-sauce/

Ingredients
½ cup grated English cucumber
1 cup Greek yogurt
½ teaspoon minced garlic (Minced)
2 tablespoons chopped fresh dill (Chopped)
1 tablespoon lemon juice (or 1 teaspoon lime juice)
1 tablespoon extra virgin olive oil
salt (to taste)
¼ teaspoon Bfreshly cracked black pepper powder

Instructions
Prepare The Cucumber
Mix cucumber with ½ teaspoon salt and keep aside for 5-6 minutes.
Squeeze the cucumber and keep it aside. You can use the liquid to make curries or buttermilk.
Make The Dip
Whisk yogurt using a wire whisk in a medium mixing bowl until smooth and creamy.
Add the squeezed cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper to the bowl and mix well.
Check for salt and add more if needed.
Refrigerate the dip for 2-3 hours for the flavors to meld. Serve chilled.

Notes
I have tried using both full-fat yogurt and low-fat yogurt and there wasn’t much of a difference in the taste or texture of the final dish. So feel free to use whichever you fancy.
Remove the seeds from the cucumber if they have any. Peel and then grate using the large holes of a box grater. You can choose to leave the skin on too.
Make sure you drain out the water from the grated cucumber. You can squeeze out the liquid using a cheesecloth or leave it in a mesh sieve overnight. If you are in a hurry, then squeeze out all the water using your hands. I am always in a hurry and squeezing works perfectly fine.

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