1 large hothouse cucumber
2 C. Wünder Creamery Plain quark
2 medium lemons
1½ Tbpsns. lemon zest
⅓ C. fresh dill, finely chopped
2 Tbspsns. good quality olive oil
1 garlic clove, finely grated
Kosher salt, divided
Freshly ground black pepper
Peel the cucumber, slice in half and remove the seeds from the middle with a metal spoon. Prepare a colander over the sink or plate. Begin slicing the cucumber in half and then slice each half into 4 equal parts and cut into tiny pieces yet not too thin, just enough for the tzatziki to appear chunky. Place all the sliced cucumbers into the colander and sprinkle with about ½ of salt, mixing with your hands. The idea here is to drain out as much water as possible. Leave the cucumbers in the colander for about 30 minutes to an hour, at the end squeezing them gently to remove excess moisture.
In a separate medium bowl, combine the cucumbers, dill, lemon juice, lemon zest, 1 tbspsn. olive oil, salt to taste, fresh pepper, and grated garlic. Mix well then fold in the quark. Once well incorporated, place into the fridge to let it marinate for at least 30 minutes – and at this time the garlicy “bite” will soften.
Remove, stir once more, garnish with the rest of the olive oil and dill. Enjoy with warm pita, as a dip for chicken skewers, or for anything that may need a nice refreshing touch!