Cucumber and mint tzatziki

Tzatziki, for me, is one of those easily appetizing summer flavors.

The refreshing ingredients come together seamlessly and – although I’ve been known to just have it with a spoon for breakfast – make a perfect dip for vegetables, rye toasts, pita chips, eggplant chips, a topping for Greek nachos… the list can go on!

Tips: Make sure to first strain your yogurt if it’s more watery. There is no need to peel the cucumber, unless the peel is really thick.

Cucumber and mint tzatziki

You’ll need:

• 1 cup Greek yogurt (I used 0% Fage brand)
• 1 medium-sized cucumber
• 1/3 cup mint, picked
• a pinch of salt
• 3 cloves garlic
• 1 T olive oil (Greek olive oil is nice and flavorful here)

1. Chop the cucumber roughly and crush the garlic with the back of your chef’s knife.

2. In the bowl of a small food processor, combine the yogurt, cucumber, mint, and garlic. Top with a good pinch of salt and olive oil.

3. Pulse until just smooth, taste for seasoning. Serve cool.