Greek Cucumber and Yogurt Dip (Tzatziki)

Ingredients

• 2 cup plain yogurt
• 2 large cucumbers
• 1 tbsp minced garlic
• 1 tbsp white vinegar
• 2 tbsp olive oil
• salt and pepper to taste

Method

1. Put the yogurt in a cheesecloth-lined sieve over a bowl. Drain several hours or overnight in the refrigerator.
2. Peel, seed and coarsely grate the cucumbers. Drain well.
3. Add the garlic, vinegar, olive oil, salt and pepper to the cucumber mixture. Add the drained yogurt and blend.
4. Serve with crackers or baguette bread.

Notes

An authentic Greek recipe, from The Complete Book of Greek Cooking (The Recipe Club of Saint Paul's Greek Orthodox Cathedral, Harper & Row, 1990). Makes about 2 cups.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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