Tzatziki
This Greek dip is great for parties. It goes best with pita bread, but is also good for dipping crudités. Note that the recipe calls for full-fat yogurt, but I normally use plain fat-free yogurt, with good results. Also, this is best made with sea salt, but table salt may be substituted.
2 cups plain full fat yogurt (high-quality, without gums and thickeners)
2 teaspoons pureed very fresh garlic
1 teaspoon sea salt
2 cucumbers, peeled, seeded and grated on large holes of grater
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water. In a bowl, combine the yogurt, garlic and ½ teaspoon salt. Sprinkle the remaining ½ teaspoon salt over the grated cucumber and drain, 10 to15 minutes, to extract excess water. Add drained cucumber to yogurt, along with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Drizzle with olive oil and garnish with mint leaves. Serve with pita triangles or grilled fish.
Yield: 2½ cups
From foodnetwork.com.