Saturday, November 8, 2014

Cucumber and yogurt dip


1 large cucumber - peeled and grated (cheese grater)

2 cups plain Greek yogurt

2 cloves pressed garlic.

2 TBS red wine vinegar.

4 TBS olive oil.

Few mint leaves

Salt and white pepper to taste.

Start by squeezing the grated cucumber to get rid of all the moisture.  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 some mint leaves and keep a few for the 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.


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