No matter how you say it, tzatziki's still your favorite condiment at Greek restaurants, and the proprietors know this. Around where I live, they never give you enough and charge around 50 cents for a small side of the stuff. I'm not saying I expect them to give it away for free, but what I am saying is that you can save your change for other important things like gumballs and toll roads by making your own.
Tzatziki sauce is not like croissants, where it is best left to the professionals. In fact, it's really simple and requires no special equipment or skills whatsoever. All you need to do is assemble the ingredients, which are readily available almost everywhere, and mix them together with a spoon.
I like to use mint in my tzatziki, but sometimes I'll use dill, or a mixture of the two. Once, without thinking, I grated a zucchini and put it in the yogurt. Not only did that taste great, but Sicilians actually do this. As for the garlic, I mince anywhere from 1 to 2 cloves and throw it in. For the garlic-phobic, I suggest starting with one clove. Also, add it in last. This will help you adjust the flavors without getting a repeated punch of raw garlic, and scaring away your guests/family.
Once you mix all the ingredients together, let the yogurt sit in the refrigerator for at least 2 hours, so the flavors can intermingle. You can make it a day ahead as well, if you'd like. Serve it like you would normal tzatziki: as a dip for pita, on a sandwich, or with a salad. This "recipe" really couldn't be any easier, so you have no excuse not to try it.
Ingredients:
8 oz Greek yogurt (That's by weight)
1 T extra virgin olive oil
1 1/2 T lemon juice
1/2 cucumber, grated finely
Small handful of mint leaves, chiffonade (about 8 large leaves)
1-3 cloves garlic, finely minced (I usually use 1-2 cloves)
~1/2 t salt, or to taste
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