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 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!