Tzatziki (cucumber yogurt dip)
1 pint yogurt
1 cucumber
1 clove garlic crushed
1/4 cup olive oil
juice of 1/2 lemon
1/2 teaspoon salt
parsley
Peel the cucumber if rind is thick as it usually is with store bought cucumbers. If not, don't bother. I like to make a firmer dip by grating the cucumber, mixing with the yogurt and draining through cheese cloth or a straining bag over night in the fridge.
Traditional:
Chop cucumber finely and mix with yogurt, garlic, olive oil, lemon juice, and salt. Blend well with fork.
Smooth:
Mix cucumber with yogurt, garlic, olive oil, lemon juice, and salt in the bowl of a food processor. Pulse until smooth.
Either way:
Let rest for at least 1 hour to let flavors blend. Serve topped with parsley.
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