Tzatziki (Greek yogurt sauce) is one of my favorite dips. During the summer months I will make it with locally grown fresh cucumbers. I use English cucumbers the rest of the year. This would be a good appetizer served with fresh pita bread, pita chips or lavash for a Labor Day get together. This recipe is adapted from Joanne Weir.
1 (24 oz.) container whole milk plain Greek yogurt
1-1/2 cucumbers, peeled, seeded and coarsely grated (about 1 cup)
2 cloves garlic, minced
3 Tbsp. rice vinegar
2 Tbsp. extra virgin olive oil
1/2-3/4 tsp. kosher salt
freshly ground black pepper to taste
1/4 tsp. sugar
3 Tbsp. finely chopped mint
3 Tbsp. finely chopped dill
1 Tbsp. finely chopped flat leaf Italian parsley
Spoon yogurt into a large bowl. Add cucumber, garlic, vinegar, oil, salt, pepper and sugar. Stir well. Fold in fresh herbs. Taste and adjust seasoning to your liking. Cover with plastic wrap and chill one hour before serving. Serves 6-8.