Tzatziki Yogurt and Cucumber Sauce
Serves: 2 cups
2 c Thick Greek Yogurt
1 c Cucumber SeeNote
1 ea Garlic Clove minced or more
1 tb Good Olive Oil
1 tb Lemon Juice
1 ts Garlic salt
1 ts Seasoned Salt
1 tb Fresh Dill - chopped
Wrap Cucumber in paper towels and sqeeze out all moisture. Combine cucumber with remaining ingredients and mix well. Transfer to serving bowl and chill. Serve with pita, souvlaki, gyro, or on potatoes.
Made at Atlanta Greek Festival 2006 by Chef Lia and Faye Koulouris.