Tzatziki

I serve this delicious and refreshing sauce with Kebabs, pitas, and Basmati rice.

Tzatziki
Recipe from Domenica Marchetti, Cooking Light, June 2008

Prepare this traditional Greek dip within an hour of serving time to prevent it from becoming watery. Greek yogurt is thicker and creamier than other yogurt, and we find it superior in this recipe.

1 cup grated peeled English cucumber (about 1 medium)
1 cup plain fat-free Greek yogurt (such as Fage)
1 tablespoon chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Pat cucumber dry with paper towels. Combine cucumber and remaining ingredients in a small bowl; cover and chill 1 hour.

Yield: 10 servings (serving size: about 2 tablespoons)

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