Dill tzatsiki

Dill Tzatsiki

A cool & fresh dip for pittas, baked potato or to serve with appetisers

Ingredients:

* 1 container (16 ounces) plain creamy yogurt
* 1/2 cucumber, not peeled, finely chopped plus a few thin slices
* 1/1-2 teaspoons salt
* 1 to 2 garlic cloves, chopped
* 1 Tablespoon chopped fresh dill plus additional sprigs
* 1 Tablespoon extra virgin olive oil
* 1/2 teaspoon red wine vinegar
* 1/4 teaspoon ground black pepper

Preparation:
In colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef’s knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and dill sprigs.