Cacik Yogurt Cucumber Dip

Wash and peel the cucumbers. Grate them using a box grater or finely dice them into small pieces. Place the grated or diced cucumbers in a fine-mesh sieve or wrap them in a clean kitchen towel and squeeze out as much excess water as possible. This step is crucial to prevent a watery cacik.

Peel and mince the garlic cloves very finely. Wash and finely chop the fresh mint and dill (if using). Set aside.

In a medium mixing bowl, add the full-fat plain yogurt. Stir in the minced garlic, chopped fresh mint, and chopped dill (if using). Mix well until all ingredients are evenly distributed.

Gently fold the well-drained cucumbers into the yogurt mixture. Add salt to taste and mix thoroughly. Taste and adjust seasoning as needed.

If you prefer a thinner consistency, slowly add 2-4 tablespoons of cold water, one tablespoon at a time, mixing after each addition until your desired texture is reached. Turkish cacik is often slightly thinner than Greek tzatziki.

Drizzle 2 tablespoons of olive oil over the top of the cacik. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to chill thoroughly. Before serving, garnish with an extra drizzle of olive oil and a few fresh mint leaves.