Greek Yogurt and Cucumber Dip (Tzatziki)
- 1 cup yogurt
- 1/2 cup shredded, peeled and seeded cucumber
- 1-2 cloves garlic, raw or roasted, finely minced (optional)
- 1-2 tbsp. finely minced fresh mint leaves
- 1/4 tsp. kosher salt
Combine all ingredients; chill for 2 hrs. to allow flavors to meld. Serve with pita or naan; refrigerate up to 1 week.
Recipe from "Artisan Pizza and Flatbread in Five Minutes a Day" (Thomas Dunne Books / St. Martin's Press, 2011), courtesy of Jeff Hertzberg and Zoë Francois.