Tzatziki Recipe

1. Peel, seed and grate cucumber coarsley. Salt and place in a colander to drain for at least 30 minutes. Rinse and squeeze dry.

2. Peel garlic and mince or crush to a paste. Add to cucumber along with yogurt and mix well. Add freshly ground black pepper to taste.

3. Chill for at least one hour before serving to blend flavors. Adjust salt and pepper before serving. Great as a veggie dip, with oven crisped pita wedges, as a topping for felafel, as a baked potato topping or with a chunk of crusty Greek bread. I suppose you could use it as a sauce for meat dishes, but as a vegetarian, I couldn't recommend that.