Tzatziki, a classic Greek condiment, is great as a dip for veggies, Pan-Grilled Pita Wedges, or pita chips. It's also great on sandwiches and veggie burgers.
This version originated when my friend Sandi kindly shared her Greek-American sister-in-law's tzatziki recipe with me. As usual, I modified the original recipe to suit my own style and taste.
Be sure to use Greek-style (strained) yogurt; otherwise, your tzatziki will be too watery.
Huge thanks to Sandi and her generous sister-in-law for the inspiration and for providing a very good starting point.
2 cups plain whole-milk Greek-style yogurt
1/2 of a large cucumber, peeled, seeded, and chopped (or 2/3 of a medium cucumber)
1 small clove garlic, crushed through a press or finely minced
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh dill
1/4 teaspoon salt, or to taste
Place all of the ingredients in a bowl, and stir to combine. Refrigerate for a few hours to allow all the flavors to meld.
Serve chilled or at room temperature.
-- 8 servings