COLD APPETIZERS

CUCUMBER AND YOGURT DIP

Tzatziki

YIELD: 2 CUPS

This dip is extremely popular throughout Greece and is almost always included in the assorted appetizers served in restaurants and tavernas.

       2 cups plain yogurt

       2 large cucumbers

       1 tablespoon minced garlic

       1 tablespoon white vinegar

       2 tablespoons olive oil

       salt and pepper to taste

Put yogurt in a cheesecloth-lined sieve over a bowl. Drain several hours or overnight in the refrigerator.

Hand method

Peel, seed, and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, salt, and pepper to cucumbers and mix well. Add drained yogurt and blend. Serve with toast points or crackers.

Food processor method

Grate peeled and seeded cucumber; set aside to drain. Add garlic, vinegar, olive oil, salt, and pepper. Pulse with a quick on-off. Place in a bowl and combine with cucumber and yogurt.