Tzatziki

TZATZIKI

1/2 English cucumber, grated (about 1 cup)

1-1/2 cups plain Greek yogurt

1 clove garlic, pressed

1 tablespoon finely chopped fresh dill (or 3/4 teaspoon dried)

1 tablespoon finely chopped fresh mint (or 3/4 teaspoon dried)

1 tablespoon lemon juice

1/2 teaspoon ground cumin

salt and pepper

Place grated cucumber in a strainer, and sprinkle with about 1/4 teaspoon salt. Allow to drain while preparing other ingredients.

Mix together the yogurt, garlic, herbs, lemon juice, cumin and about 1/2 teaspoon ground black pepper.

Press the grated cucumber against the strainer with a small spatula or spoon to release more liquid. Scrape remaining cucumber pulp into the yogurt mixture. Mix well. Taste and add about another 1/4 teaspoon salt.

Will keep covered in the refrigerator for up to 4 days. If there is any separated liquid in the container, just stir it back into the tzatziki.

Makes about 2 cups.