Posted on Friday 27 June 2008
 We served this on our Saturday walk. It is a wonderfully cool and refreshing dip or sandwich spread, especially tasty on a hot summer day. I first tasted it in Greece where it seemed to accompany almost every meal made from cucumbers straight from the garden.
Tzadziki
(Cucumber Yogurt Dip)
from It’s Greek to Me, ‘Kali Orexi’,
St. Spyridon Philoptochos Society,
16 oz. plain yogurt
1 cucumber
2-3 garlic cloves
2T. olive oil
1T. white vinegar
Salt and pepper to taste
Line a strainer with coffee filters. Spoon in yogurt and allow to drain overnight. Peel, seed and grate the cuke. Drain on paper towels. The longer you drain the yogurt and cuke the thicker the dip will become. Combine all ingredients and chill for a couple of hours. Use as a dip or sandwich spread. Perfect on a hot day.


