Title: Tzatziki Cucumber Yogurt Dip
Categories: Dip Greek
Yield: 1 Servings
| PAM COOMBES RNCM95A |
| 2 | c | Plain yogurt |
| 2 | lg | Cucumbers |
| 1 | tb | Minced garlic |
| 1 | tb | White vinegar |
| 2 | tb | Olive oil |
| | | Salt & pepper to taste |
Put yogurt in a cheesecloth-lined sieve over a bowl. Drain several hours or
overnight in refrigerator. (Drains alot of the water out and the yogurt
becomes firmer and creamier.) Grate peeled and seeded cucumber: set aside
to drain. Add garlic, vinegar, olive oil, salt and pepper. Pulse with a
quick on-off. Place in a bowl and combine with cucumber and yogurt. The
Complete Book of Greek Cooking Won't tell where I learned the Greek from-
my secret! 03/25 05:09 pm Warmest Regards, Pam