Tzatziki (Greek Yogurt Dip)

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.

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