Tzatziki - Yogurt and Cucumber Dip

I can't believe how quickly a month passes by...it is reveal day for the Secret Recipe Club.  This month I have had the pleasure of perusing the vegetarian blog, Simply.food.  Simply.food is a wonderful cultural cuisine experience.  What a treat!  There were so many recipes that I wanted to try:  Mango/Chutney Jam, Cauliflower Curry, Peas and Potato Curry to name a few.  As soon as I get some jars, I will for certain be going back to make the jam!

Today, however, I chose Tzatziki, a light and refreshing Yogurt and Cucumber Dip.  When I spent a summer studying in Indian I was introduced to this dip as raita.  It accompanied the meal and served to cool  the pallet after eating the wonderfully spicy foods served.  I love it!!

Mr. T commented on how refreshing it was....and, he is right.

Tzatziki - Yogurt and Cucumber Dip

500g 0% Fat Greek Yogurt (plain)
1/2 cucumber
1/2 tsp salt
1 Tbsp extra virgin olive oil
2 coves garlic
1 pinch paprika

Empty one pot of 0% Fat Greek Yogurt into a bowl and mix well.

Peel the cucumber and cut in half, remove the seeds and grate it.  Place the grated cucumber into a sieve.  Squeeze it to remove the surplus liquid.

Peel the garlic and finely mince it into a paste.  (I crushed the garlic.)

To the yogurt add the cucumber, garlic, olive oil and salt and mix well.

Transfer to a serving bowl and sprinkle with a pinch of sweet paprika.

Serve with warm  toasted pita bread or crackers.

In case you are not familiar with the Secret Recipe Club, I will give you some background.  Each month club members are assigned a secret blog from which we select recipe to prepare and write about in a blog post.  We keep our assignment secret until  reveal day when  we when everybody's posts appear at the same time.  That takes a little behind the scenes coordination by our new leader, April at Angel Foods Kitchen and Group C's leader, Angela at Big Bear's Wife.  Thanks to both of you!