1 lb Lebanese Labneh yogurt or 2lb Strained Greek Yogurt.
2 grated lebanese cucumbers
2 tbsp Soul Roots Organic Lebanese Extra Virgin Olive Oil
2 tbsp fresh minced garlic or 1 head roasted garlic for a milder taste
Extra olive oil for drizzling over roasted garlic
Fine Sea Salt to taste.
Finely diced fresh mint to tate (optional)

If using Greek Yogurt, strain placing in a cheese cloth or a muslin cloth over a sieve.  Pour the greek yogurt into the cloth or sieve and let strain in the refrigerator overnight.   Grate cucumbers and strain any residual water pressing on the grated cucumbers to release.  If roasting garlic, preheat your oven to 180C / 350F. Cut the head off a bulb of garlic and wrap in aluminum foil leaving only the top exposed.  Pour olive oil generously over the head of garlic and roast in the oven for 30 mins. Remove and let rest for 20 mins.  Peel and mash roasted garlic. Mix garlic, salt, mint and olive oil together.  Then mix in the yogurt.  When all ingredients are well mixed, let stand for 20 mins to emulsify the flavors.  Enjoy Tzatziki as a dip for just about anything!