Serves: 5
Total Calories: 17
Yield: 3 cups
Yogurt should be thick for this recipe. Add 1 teaspoon salt to yogurt and let stand uncovered about 2 hours; keep draining off water until remaining yogurt thickens.
Sprinkle cucumber with salt and let stand at least 20 minutes. Press dry in a strainer.
Combine thickened yogurt, cucumber, and remaining ingredients. Mix well. Chill.
This Cucumber Dip (Tzatziki) recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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