Tzatziki
 
 
Ingredients
  • 2 cups of Plain Greek Yogurt – you can use a 17.6 oz. container of Fage 2% Greek Yogurt (my personal favorite)
  • ½ of an English cucumber or 1 large regular cucumber
  • 1 or 2 cloves of fresh garlic
  • A few tablespoons of extra virgin olive oil
  • A few tablespoons of vinegar, I prefer white balsamic or red wine vinegar
  • Salt to taste
Instructions
  1. Put the yogurt in a medium sized bowl
  2. Peel the cucumber. I prefer the English cucumber; it has a firmer texture than a regular cucumber. Grate the cucumber and place the pulp in a dish towel or in several paper towels. Squeeze out as much liquid as you can. Dump the dried pulp in the bowl and mix.
  3. Mince or grate 1 clove of fresh garlic and add to the bowl. You can add the second clove depending on how potent you like the flavor.
  4. Add 2 or 3 tablespoons of extra virgin olive oil
  5. Add 3 or 4 tablespoons of vinegar, I prefer more vinegar as I like my Tzatziki tangy.
  6. Add salt to taste
  7. Mix everything well. You can serve right away but I like to refrigerate for at least an hour to bring out the flavors
Recipe by Yvette Corporon at https://yvettecorporon.com/tzatziki/