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Cucumber Yogurt Dip (Tzatziki)




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La Belle Cuisine


Cucumber Yogurt Dip (Tzatziki)

Gourmet Archives

This is one of my very favorite summertime snacks because it is light
and refreshing and at the same time very flavorful. It can be served with
cocktail breads, crackers or assorted crudités, as well as pita triangles.
I was introduced to this flavor combination in Germany, where there
is a surprisingly large number of excellent Greek restaurants.
"Tzatziki" is very often served as an accompaniment to grilled meats.

16 ounces plain yogurt
1 pound cucumbers, [preferably European
hothouse cucumbers] peeled, seeded, and
chopped fine [or grated]
2 teaspoons finely chopped fresh dill
3 garlic cloves, minced [or more, to taste]
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Pita loaves, cut into wedges,
as accompaniment

Let the yogurt drain in a fine sieve set over a bowl, covered and chilled,
for 6 hours. [These days chances are you can purchase thick Greek-style yogurt, which would eliminate the need to drain the yogurt.]
Pour liquid from bowl and into the bowl stir together the drained yogurt, cucumbers, squeezed dry between paper towels, dill, garlic, olive oil,
lemon juice, and salt to taste. Let dip stand, covered and chilled, for at
least 2 hours and up to 8 hours to allow flavors to develop. Stir the dip,
garnish it with dill sprigs and serve it with pita wedges.

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