Ingredients
- 1 medium cucumber
- 2 cups plain yogurt
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 Tablespoon olive oil
- 1 Tablespoon white vinegar
- 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill
Directions
Peel cucumber, quarter it lengthwise and remove seeds. Grate cucumber and squeeze to remove excess moisture. Combine thoroughly cucumber, yogurt, garlic, onion, olive oil, vinegar and dill. Refrigerate for at least 24 hours. Serve cold with chips or crackers.
Makes about 2 1/2 cups
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Submitted 6/13/05.
Source: Greek Cooking in an Am. Kitchen
Submitted By: Sheila Nelson
nednelson@msn.com
Tzatziki