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(recipe, Carrie Floyd)

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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. 1 cucumber, peeled, seeded, and grated (or diced)
  2. 1½ cups plain yogurt (low-fat is fine)
  3. 2 garlic cloves, pressed or minced
  4. 1 tsp. red- or white-wine vinegar
  5. 2 tsp. extra-virgin olive oil
  6. 1 tsp. finely chopped fresh mint (optional)
  7. Salt to taste
  8. Freshly ground pepper to taste


  1. 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.
  2. 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.