1Tbspfinely chopped fresh dillor mint for a different taste
Kosher salt & fresh ground black pepper to taste
Peel cucumbers. Cut in half lengthwise, take a small spoon and scrape out the seeds. Discard. (you can skip this step if the cucumbers are of a smaller seed variety).
Slice cucumbers. Put in a colander & sprinkle 1 Tbsp salt and let stand for 30 minutes to draw out water. Drain well and wipe dry with a paper towel.
Add cucumbers, garlic, lemon juice, and a little black pepper to a food processor. Process until well blended, then stir the mixture into the yogurt. Salt to taste.
Place in refrigerator for at least 2 hours before serving so the flavors can blend. The tzatziki will keep for a few days in the refrigerator, though it’ll need to be drained and stirred before serving.