Name: Greek-Style Cucumber and Yogurt Dip with Dill
Yield: Makes 6 servings
Ingredients: 2 cups plain yogurt; 1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated; 1 tablespoon coarse salt; 1/2 cup sour cream; 2 tablespoons fresh lemon juice; 2 tablespoons minced fresh dill; 1 garlic clove, minced; 6 pita breads, cut horizontally in half, then cut into wedges; Olive oil

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Greek-Style Cucumber and Yogurt Dip with DillBrian Leatart

Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with crudités. Drain the yogurt a day before you plan to prepare the dip. And mix up a big batch of lemonade to pour throughout the picnic.

Recipe notes

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