Tzaziki

This recipe comes by way of Aunt Efthalia, my sister's husband's aunt. I hear she's Greek, so it's apparently the real deal. My brother-in-law looks like he could be part Greek, so I have no reason to doubt the recipe's authenticity!

Tzaziki works great as a dip with pita chips or veggie sticks or as a healthy, flavorful spread on deli sandwiches. I like to keep some on hand for a quick, healthy afternoon snack with some carrots and celery; the fiber and protein combo makes it a satisfying and filling (and tasty!) snack to tide me over until dinner!

Like a recipe you can make ahead of time so you have less to do the day your company is coming? This recipe is more flavorful if you are able to make it the day before as it allows the flavors to meld!

Tzaziki
2 c. Greek yogurt
1 medium cucumber (or 1/2 English cucumber)
3 garlic cloves, crushed/minced
1 tsp. vinegar
2 T. olive oil

1. Grate the cucumber (I use a small grater) and squeeze out the water. A cheesecloth works great; paper towels tend to tear. Get as much water out as possible as it will make the dip runny otherwise.

2. Add all ingredients together and stir to combine.  If it appears there is extra moisture, you may add a heal of bread to soak up the extra moisture (also, liquid will rise to the top after sitting - drain this off when you open the container for a thicker dip.)

Enjoy!