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Tzatziki (Greek Yogurt Dip)
2 cups Greek yogurt
1 small cucumber (approx. 1/2 lb), peeled, seeded and grated (or finely cut)
1 clove garlic, pressed
1 tablespoon olive oil
1 tablespoon fresh dill or mint, finely chopped
Optional – 1 cup verdolagas (chopped)
Salt and pepper to taste
Mix all ingredients together and refrigerate. Serve cool, drizzled with a bit of good quality olive oil if desired. Use as a dip with pita bread or as a side dish with grilled meats and vegetables.
Submitted by Philippe Waterinckx, Tucson CSA