Greek Yogurt and Cucumber Dip (Tzatziki)

Very Easy
Makes 1 1/4 cups

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 Zoƫ Francois.