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GREEK TZATZIKI




Source of Recipe


Miami Herald: Cook's Corner


List of Ingredients




16 ounces plain yogurt

1 medium cucumber, peeled, seeded and finely chopped

¼ teaspoon salt, or to taste

½ teaspoon coarsely cracked pepper, or to taste

4 small garlic cloves, minced

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon minced fresh mint or dill (optional)




Recipe



Place the yogurt in a fine strainer or a funnel lined with a paper coffee filter. Suspend over a bowl, and drain 2 hours in the refrigerator. Discard liquid.

Place the chopped cucumber in a paper towel and squeeze to remove the liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, pepper, garlic, olive oil, lemon juice and mint. Refrigerate at least 30 minutes. Serve as a sauce for gyros or a dip for pita chips. May be refrigerated, tightly covered, up to 1 week.

Makes about 1 ½ cups.