Oranges on
a Blue Table
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La Belle Cuisine - More Appetizer Recipes

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Mykonos Sunset
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Cucumber Yogurt Dip
Gourmet Archives

This is one of my very favorite summertime snacks because it is light and
refreshing and at the same time very flavorful. It can be served with cocktail
breads, crackers or assorted crudités, as well as pita triangles. I was introduced
to this flavor combination in Germany, where there is a surprisingly large
number of excellent Greek restaurants. "Tzatziki" is very often served as an accompaniment to grilled meats.

16 ounces plain yogurt
1 pound cucumbers, peeled, seeded, and chopped fine
2 teaspoons finely chopped fresh dill
3 garlic cloves, minced [or more, to taste]
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Pita loaves, cut into wedges, as accompaniment

Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, for
6 hours. Pour liquid from bowl and into the bowl stir together the drained yogurt, cucumbers, squeezed dry between paper towels, dill, garlic, olive oil, lemon juice, and salt to taste. Let dip stand, covered and chilled, for at least
2 hours and up to 8 hours to allow flavors to develop. Stir the dip, garnish it with dill sprigs and serve it with pita wedges.
 

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Mezéthes (Greek Appetizers)
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