Recipe: Tzatziki

Serves 6 to 8.

Note: Serve this as a dip with sliced vegetables and grilled pita chips, spoon over lamb burgers, or as a sauce for grilled lamb, shrimp and chicken. Toss it into grain salads, or thin it with a little buttermilk for a refreshing soup. Be sure to use the Persian cucumbers — they're thin and thin-skinned, and practically seedless. If using the more familiar garden cucumbers, it's best to peel and seed them first. From Beth Dooley.

• 1 to 2 Persian cucumbers (see Note)

• 2 c. whole-milk plain Greek-style yogurt

• 3 garlic cloves, smashed

• 2 tbsp. chopped fresh mint, or to taste

• 2 tsp. lemon juice

• Salt and freshly ground pepper, to taste

Directions

Grate the cucumbers and set in a colander in the sink to drain for at least 20 minutes.

In a medium bowl, beat together the yogurt, garlic, mint, lemon juice and olive oil. Stir in the drained grated cucumbers. Season to taste with salt and freshly ground pepper. Cover the sauce and allow to rest in the refrigerator for at least 30 minutes or overnight before serving.

Nutrition information per each of 8 servings:

Carbohydrates4 gSaturated fat4 gTotal sugars3 g

Protein2 gCholesterol20 mgDietary fiber1 g