Tzatziki (cucumber yogurt dip)

6-8 ounces plain yogurt
5 inch piece of cucumber, peeled and thickly grated
1 garlic clove, crushed
1 tablespoon olive oil
1 tablespoon finely chopped fresh mint

YIELD: Serves 6

COURSE: Appetizers Tapas Meze



  1. Put the yogurt in a bowl and add the cucumber. Add the garlic, olive oil, vinegar, mint, and salt. Mix well. Cover with plastic wrap and chill lightly.
  2. Note: Tzatziki goes well with grilled or fried vegetables. Thinly slice 2 zucchini lengthways and 2 eggplants crossways. Pour 1 inch depth of sunflower or peanut or grape oil into a skillet and heat until a haze forms. Dredge the sliced vegetables in flour, then fry in the hot oil on both sides. Remove and drain on paper towels.