Cucumber and Yogurt Dip / Tzatzíki

Cucumbers were brought to Greece from Asia centuries ago, and yogurt’s origins are in the Middle East.The Greeks combine them in this refreshing meze (appetizer), which is especially good on a hot day.

1 medium cucumber
1 clove garlic, finely chopped
3 scallions, finely chopped
1 tsp. olive oil
½ tsp. white vinegar
1 tsp. finely chopped fresh dill or ½ tsp. dried dill weed
1 c. (8 oz.) plain, lowfat or nonfat yogurt

1. Peel cucumber. Cut in half lengthwise and scoop out and discard seeds. Cut into small chunks to make about 1 c.
2. In a small bowl, mix cucumber with garlic, scallions, olive oil, vinegar, and dill.
3. Add yogurt and stir gently to combine.
4. Cover and chill 2 hours or more.
5. Serve as a salad on lettuce leaves garnished with tomato slices or as a dip with bread and raw vegetables.

Preparation time: 20 minutes
Refrigeration time: 2 hours
Makes about 1½ c.