Admittedly, for years, I purchased store-bought yogurt dips and versions of tzatziki. They served their purpose as a quick sauce or dip, and that was before I decided to make my own version.
The first thing to know is that you need to use Greek yogurt. Greek yogurt is thicker than regular yogurt and is strained so it is more concentrated and tangier. It really makes a difference for this recipe, as does the olive oil. (I recommend an extra-virgin olive oil, which has a slight peppery flavor.)
