Tzatziki Yogurt Cucumber Dip

Vegetarian
Makes about 2 cups

Serve this cool and creamy dip with toasted pita triangles, on steamed vegetables or as a sauce alongside grilled kabobs.

· 1 large cucumber
· 1 tsp sea salt
· 14 oz Greek style yogurt
· 2 garlic cloves, finely minced
· 1 TB chopped fresh dill (or fresh mint)
· 2 TB extra virgin olive oil
· 1 tsp white wine vinegar
· pinch of fresh ground white pepper

Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate. After 15 minutes, drain off any excess water then stir in remaining ingredients. Refrigerate for several hours so flavors blend. Season with additional salt and pepper if desired.

Nutrition Info
Per Serving (159g-wt.): 120 calories (60 from fat), 7g total fat, 2g saturated fat, 6g protein, 10g total carbohydrate (0g dietary fiber, 8g sugar), 5mg cholesterol, 660mg sodium