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(recipe, Carrie Floyd)
Serve this refreshing Greek meze dip with fresh pita and Kalamata olives. This also makes a good lunch to pack with pita chips and veggies.
- 1 cucumber, peeled, seeded, and grated (or diced)
- 1½ cups plain yogurt (low-fat is fine)
- 2 garlic cloves, pressed or minced
- 1 tsp. red- or white-wine vinegar
- 2 tsp. extra-virgin olive oil
- 1 tsp. finely chopped fresh mint (optional)
- Salt to taste
- Freshly ground pepper to taste
- Place grated cucumber on a clean, thin dish towel, and wrap it into a bundle. Holding the towel over the sink, squeeze to release the moisture from the cucumber.
- In a medium bowl, whisk together the yogurt, garlic, vinegar, olive oil, mint, salt, and pepper. Once smooth, stir in drained cucumber. Chill before serving; serve with pita bread and/or carrot and celery sticks.
For thicker tzatziki, line a sieve with cheesecloth and set the sieve over a bowl. Put 3 cups yogurt into the lined sieve and set the bowl-sieve assembly in the refrigerator. When the yogurt has drained (about 3 to 4 hours), discard the liquid and proceed with the recipe.
A bit of ground sumac sprinkled over the tzatziki just before serving provides a touch of color and zing.