Tzatziki can be used in a variety of ways.  As a dip, or over grilled eggplant, for example…I have used it as a spread in a sandwich rather than mayonnaise.  Make it up a couple of hours before you plan to use it so the flavors blend.  It can be stored in the refrigerator several days.  HOWEVER, if you use it as a dip and it sits out catching the breeze for a while, you might not want to store it in the frig for several days.  Bacteria does multiply even in a cold environment!!!

Ingredients:

1. 1 cucumber
2. 2 cloves garlic, minced
3. 1 teaspoon lemon zest, optional
4. 2 tablespoon lemon juice
5. 1-tablespoon dill or
6. 2 teaspoons mint &
7. 2 teaspoons dill
8. 2 cups (1 pound) 2% Greek yogurt
9. a bit of freshly ground pepper
10. salt to taste

Preparation:

1. Cut the cucumber in half and seed. Cut in half again so you have 4 pieces. Sprinkle with salt & set aside on a dish for 20 minutes.
2. Peel the garlic cloves,
3. If using lemon zest, using a zester take the zest from the lemon you will squeeze.
4. Squeeze the lemon
5. Measure out the dill or if using a combination dill/mint,
6. Rinse the cucumber, dry well with a paper towel trying to squeeze as much of the moisture out.
7. Toss the cucumber pieces, garlic, lemon zest (if using), dill (or dill & mint) into a food processor a minute or so until it is well blended.
8. Combine with the mixture with the yogurt, stirring until well blended.
9. Refrigerate for a couple of hours before using so the flavors will blend.