Tzatziki - Kim Lewandowski

"I love this stuff, especially in the summer – it’s so cool and refreshing. We eat it as a dip with homemade pita chips and crudites, and as a sauce for grilled chicken or gyro sandwiches. Just toast some pita pockets, season chicken with oregano, lemon and garlic (I use Penzey’s Greek seasoning), then slice the chicken and put it in the pita with chopped lettuce and tomato, topped with tzatziki and some feta cheese."

3 cups plain yogurt, or 2 cups plain Greek yogurt (preferred)

1 medium cucumber, peeled, seeded and shredded

1 clove garlic, minced

1 tbsp. olive oil

1 tbsp. white vinegar

1 tbsp. fresh dill, minced fine

1 tsp. fresh mint, cut into chiffonade

½ tsp. salt or to taste

Directions at lemonyzest.com

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