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Tzatziki

In Greece, Tzatziki is served as a dip with pita bread or as a cold sauce to accompany grilled fish or chicken.

Prep: 20 minutes plus overnight to drain, plus chilling

1 container (16 ounces) plain low fat yogurt

½ English (seedless) cucumber, not peeled, seeded and finely chopped plus a few very thin slices

1 ½ teaspoons salt

1 to 2 garlic cloves, chopped

1 tablespoon chopped fresh mint or dill plus additional sprigs

1 tablespoon extra virgin olive oil

½ teaspoon red wine vinegar

¼ teaspoon ground black pepper.

1. Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

2. Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches; wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

3. With flat side of chef's knife, mash garlic to a paste with remaining ½ teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs. Makes about 1 ¼ cups

Each tablespoon: About 17 calories, 19 protein, 19 carbohydrate, 19 total fat (0g saturated), 1mg cholesterol, 182mg sodium.

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