CK Greek Yogurt Tzatziki
Courtney Doyle, Clandestine Kitchen

2 cups plain Greek yogurt
1 small English cucumber, peeled, halved seeded and grated
2 garlic cloves, minced
2 Tbs dill, chopped
1 Tbs mint, chopped
1 Tbs basil, chopped
2 Tbs freshly squeezed lemon juice
1 Tbs extra virgin olive oil
pinch of local sea salt
1/4 teaspoon freshly ground black pepper


1. Spread grated cucumber on paper towels, drain for 10 minutes.

2. Meanwhile, in a medium sized bowl, combine yogurt, garlic, herbs, citrus, olive oil, salt and pepper.

3.Gently fold in cucumber.

4. Transfer to a bowl and use as a dip for raw veggies, pita chips, or use to top grilled shrimp, chicken breasts or vegetables.