Tzatziki

by Kathleen Morrison

SERVINGS

4 servings scale / convert

INGREDIENTS

2 cups plain yogurt
1 md. cucumber*
1 clove garlic, minced
2 tsp. fine olive oil (or more)
1 tbsp. white vinegar
1 tbsp. finely chopped fresh dill
1 tsp. finely chopped fresh mint
1 dash salt

INSTRUCTIONS

Combine all the ingredients in a glass or earthenware bowl and chill to allow flavors to penetrate cucumber. Serve as a dip, or on lettuce leaves as a salad, or with fried zucchini, eggplant, or fish.

CHEF COMMENTS

*Cucumber should be peeled, seeds removed, and diced or grated. Drain excess juice if grated.

TAGS

greek, tzatzikisauce add tags

save recipe add photo post to twitter post to facebook print

Have you made it? What'd you think?

Log in to review this recipe.