Danni Varlan for Greekfest 2010
3 tsp olive oil
3 TBSP vinegar
2 cloves garlic, chopped
½ tsp salt
¼ tsp white pepper
2 cups yogurt, plain (I use fat free Greek yogurt)
2 cucumbers, peeled, seeded & diced
1 tsp chopped fresh dill or ¼ tsp dried dill
Thinly sliced & peeled cucumber for garnish
Peel, seed and dice cucumber. Squeeze out as much moisture as possible using kitchen or paper towels. Combine olive oil, vinegar, garlic, salt and pepper. Mix well. Pour into yogurt and stir until well blended. Add cucumber and mix thoroughly. Chill. Just before serving, sprinkle with dill and garnish with cucumber strips if desired.
This dip is used on gyros, souvlaki and grilled chicken pockets at Greekfest. It is good with just pita bread or veggies as a low fat dip. At our house, my husband loves it on meatballs, grilled pork or chicken, salad and rice.