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                                                                      TZATZIKI

CUCUMBER AND YOGURT DIP

1 large cucumber - peeled and shredded

2 cups plain yogurt or 1 cup yogurt and 1 cup sour cream.

2 cloves pressed garlic.

2 TBS red wine vinegar.

4 TBS olive oil.

1 tsp finely chopped fresh dill

Salt and white pepper to taste.

Start by squeezing the shredded cucumber to get all the liquid out. Gently fold yogurt into cucumber, add the garlic, olive oil, vinegar, salt and pepper. Continue mixing very gently until all is mixed. Cover and place in refrigerator until you are ready to serve it. It is really good cold. Serve by folding in the dill and keep a pinch for the top. Lay a proud Kalamata olive on top. You can keep tzatziki for up to three days. Enjoy, but make sure everyone at the dinner table has a little taste otherwise the garlic will influence the quality of the fellowship the rest of the evening.