Tzatziki

A cool and creamy sauce flavored with garlic that is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki and on Greek Gyro sandwiches. The secret to good Tzatziki is to drain the both the yogurt and the cucumber.

Note: Greek yogurt is now available in grocery stores. If you use this, you do not need to strain it. It is thicker than regular yogurt.

1 c. plain yogurt (or plain Greek yogurt if you can find it)
1 large cucumber, peeled, seeded, and grated with a box grater (not food processor)
2 cloves garlic, minced
2 t. vinegar (white is fine)
Salt to taste
Dash pepper
1 tablespoon olive oil
1 Tbsp. fresh chopped dill, plus more to garnish

Drain yogurt for 4 hours or overnight in your fridge. Put some cheesecloth in a sieve and set inside a bowl to catch the liquid; pour yogurt into the cheesecloth. If you are using Greek yogurt, you do not need to strain it.

Peal the cucumbers, cut in half and, using a spoon, scrape out the seeds. Grate the cucumbers fine and put them in a strainer. Press down to squeeze out as much water as you can. Sprinkling with just a little salt will help to draw out the moisture.

Mix all ingredients except yogurt and the dill, and mix well. Add drained yogurt and mix again. At this point, put the whole thing in the fridge so the garlic can mingle and mellow.

When ready to serve, mix in the dill. If serving as a dip for pita bread or vegetables, place in a shallow dish to make dipping easier. Drizzle with a little olive oil, if desired, and more dill as a garnish.

Note: You may use fresh chopped mint in place of the dill.

Makes about 1 cup