Tzaziki (Middle Eastern Yogurt Sauce)

2 cups plain greek yogurt
not "Greek-style", avoid cornstarch and gelatin
1 whole japanese cucumber
medium size, diced into 1/4-inch cubes or smaller, do not peel
2 cloves garlic
smashed, peeled and minced
1 tsp dill weed
fresh, chopped, or 1/2 teaspoon dried dill
2 tsp lemon juice
freshly squeezed
1/4 tsp sea salt
or more to taste
2 tsp mint leaves
fresh, torn or chopped
extra virgin olive oil
the best you have
This simple delicious probiotic sauce is the perfect accompaniment to whole grains, quinoa, salads, falafels, dolmas (stuffed grape leaves), organic meats, and stuffed pita sandwiches. A delectable dip for vegetables, naan, pita, and chips, tzaziki’s complex flavor enhances most savory foods. Make sure you use only the best quality cornstarch-free gelatin-free yogurt (check label).
Combine all ingredients except mint and oil in a medium bowl. Stir gently with a spoon until well combined.
Add mint just before serving. Drizzle lightly with extra virgin olive oil. Stir gently and serve.
Store in tight-sealed container. Flavors intensify over time, so beware of the garlic!
Yields 2 cups.

Variation: For a sparkling taste surprise, replace lemon juice with fresh lime juice. Use a bit less lime juice.