Tzatziki

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

Serve this refreshing Greek meze dip with fresh pita and Kalamata olives. This also makes a good lunch to pack with pita chips and veggies.

Ingredients

Steps

1. Place grated cucumber on a clean, thin dish towel, and wrap it into a bundle. Holding the towel over the sink, squeeze to release the moisture from the cucumber.
2. In a medium bowl, whisk together the yogurt, garlic, vinegar, olive oil, mint, salt, and pepper. Once smooth, stir in drained cucumber. Chill before serving; serve with pita bread and/or carrot and celery sticks.

Notes

For thicker tzatziki, line a sieve with cheesecloth and set the sieve over a bowl. Put 3 cups yogurt into the lined sieve and set the bowl-sieve assembly in the refrigerator. When the yogurt has drained (about 3 to 4 hours), discard the liquid and proceed with the recipe.

This content is from the Culinate Kitchen collection.