Homemade Tzaziki: My Favorite Dip!

Blogger will not cooperate with me and I can't edit any of my posts right now.  I can write from my iPod, but I can't upload any pictures or edit posts from the computer. I've tried both computers and it just isn't happening. SOOO, pretend there are pictures here, because I do have them!  I just can't them into a blog post. Our Internet is angry at me, too, so that doesn't help. I really hope it starts working because I have some really fun zucchini recipes coming up. Thanks for your patience! (pray for mine! ;)

This has been my lunch the past couple days.

What was that about complete proteins and stuff? 

 

Oops. 

I adore this dip.  Dips in general are my favorites, but this one takes the cake . . . I mean dip.  It is creamy, tangy, fresh, and delicious.

And it uses cucumbers!  We pick a dozen cucumbers in the morning and another in the evening.  Every day.  It is amazing.  But, hey, I'm not complaining when it means I can make this dip!

Tzaziki
Recipe Source: Jeff Smith's The Frugal Gourmet Cookbook cooks Three Ancient Cuisines
Yield: 2-1/2 cups

2 cups plain greek yogurt (nonfat, 2%, or full fat all work)
1 cup shredded cucumber (about 1 medium or 2 really small)
2 tablespoons minced garlic
1 tablespoon lemon juice
1/4 teaspoon both salt and pepper

Place cheesecloth over a strainer.  Place the strainer over a bowl and pour yogurt onto cheesecloth. Let yogurt strain for at least 4-5 hours. (I've done both four hours and overnight)  After straining, the cloth should be damp and liquid should be in the bowl. The yogurt will come off the cloth easily. In a bowl, stir yogurt and remaining ingredients together. Serve or store in refrigerator. Store leftovers in refrigerator.