A Twist on Tzatziki

A Twist on Tzatziki
  1. 1 cup 2% plain Greek yogurt
  2. 1 garlic clove, minced
  3. 1 medium (unpeeled) cucumber*, seeded, grated & squeezed dry
  4. 2 teaspoons Thai Lemongrass-Mint Balsamic Vinegar
  5. 1 tablespoon Whole Fruit Eureka Lemon EVOO, divided
  6. ½ teaspoon dried dill
  7. salt and pepper, to taste
  1. Combine yogurt, garlic, grated cucumber, Thai Lemongrass-Mint Balsamic Vinegar, 2 teaspoons Eureka Lemon EVOO, and dill in a medium bowl. Season sauce with salt and pepper. Cover and refrigerate for at least 1 hour. Stir before serving and drizzle remaining teaspoon of Eureka Lemon EVOO on top.
  2. Serving suggestions: serve with warm pita bread or veggies; use as a topping for a Greek burger; serve with beef or chicken kebobs; use in place of sour cream on a baked potato
  3. * I prefer using English cucumbers because they do not have many seeds and you can skip the step of removing the seeds. For this recipe you would use about haf of a English cucumber (they are the long, slender cucumbers). If you use a different variety, simply slice in half lengthwise and scoop out the seeds before grating the cucumber.
A Twist On Olives http://www.atwistonolives.com/