1 cup yogurt, Greek or Balkan style
1/2 cucumber, peeled & grated
2 garlic cloves, pressed
1 tbsp olive oil
1 tsp white wine vinegar
1/4 tsp each salt & pepper
Pinch cayenne pepper
Step 1: Place a fine mesh strainer over a bowl. Add the yogurt and set aside in the refrigerator for 4 hours or overnight.
Step 2: Transfer the strained yogurt to a serving bowl. Squeeze the grated cucumber with your hands and remove the excess water. Add it to the yogurt.
Step 3: Add the remaining ingredients to the yogurt and mix thoroughly.
Step 4: Dust with some cayenne pepper and garnish with parsley sprigs. Keep the yogurt and cucumber dip in the refrigerator until ready to serve. Serve with pita wedges or alongside grilled or roasted meats.
Makes 1 cup
Reprinted with permission from Betty, Eleni and Samantha Bakopoulos’ Three Sisters Around the Greek Table (2009 Adelfes).