We received this Tzatziki recipe from some old friends, Soula and Eddie Vetter, and yes they are Greek. They very kindly sent us their family recipe book to take recipes from. There will be more, but this is the first. Greek yogurt is preferred, and it seems that it is getting easier to find as time goes by. But use any plain yogurt you have – it will still be fine. Hey Eddie, you still got that Rickenbacker Bass?
- 16 oz. plain yogurt (preferably Greek style, if available)
- 1 cucumber, peeled, cored (to remove the seeds), finely diced
- 3-4 cloves fresh garlic, minced – please do it yourself, that store bought minced garlic is not good!
- 2 T. olive oil
- 1 teaspoon white vinegar
- Salt to taste
- In a bowl, mix the minced garlic with a little salt, and add the oil and vinegar.
- Next add the yogurt and mix well.
- Finally, stir in the cucumber and mix well.
- Put a folded paper towel on top of the dip and put it in the refrigerator.
- The paper towel will drain any excess water.
Serve cold! This dip will last several days in the refrigerator, and seems to get better tasting as a few days go by……..Great with pita bread, or fresh vegetables.
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