• 2 medium cucumbers
  • 6 cloves garlic, peeled
  • Salt
  • 2 lbs (4 cups) Greek-style yogurt
  • 2 tbsp vinegar
  • Freshly ground black pepper
  • 4 tbsp olive oil
Tzatziki – Cucumber, Garlic and Yogurt Dip

Greek-style yogurt is available at specialty Greek or Middle Eastern delicatessens, otherwise substitute plain yogurt. To eliminate the possibility of a strong garlic aftertaste, simply crush the garlic to a paste with a mortar and pestle before adding to the other ingredients. Chopped fresh dill or mint is often added, although I prefer to add finely crumbled dried mint or spearmint. Tzatziki is a great sauce for broiled chicken or fish. In Greece, it is almost always added to one of the most popular street snacks, souvlaki or gyros pita wraps.

Preparation:

Grate the peeled cucumbers and place in a colander, weighted down with a plate for about 15 minutes, so that some of their liquid drains out. Gather up in some muslin and squeeze any remaining liquid out. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.

Put the cucumber, garlic, yogurt, vinegar and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.

Serves 4 to 6

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