October 15, 2007
Tzatziki (Greek Yogurt Dip)
Philippe, Tucson CSA
1 16-oz tub Greek yogurt
1 cucumber (approx. 1 lb), peeled, seeded and grated (or finely cut)
2 cloves garlic, pressed
1 tablespoon olive oil (optional)
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 food.