October 15, 2007
Tzatziki (Greek Yogurt Dip)
Philippe, Tucson CSA
2 cups Greek yogurt
1 small cucumber (approx. 1/2 lb), peeled, seeded and grated (or finely cut)
1 clove garlic, pressed
1 tablespoon olive oil
1 tablespoon fresh dill or mint, finely chopped
Optional – 1 cup verdolagas (chopped)
Salt and pepper to taste
Mix all ingredients together and refrigerate. Serve cool. Use as a dip
with pita bread or as a side dish with grilled meats and vegetables.