Tzatziki with Spring Onion & Garlic Flatbread

Tzatziki

1 Large Cucumber	1 Tablespoon Lemon Juice
7 Ounces Plain Greek Yogurt	1 Tablespoon Fresh Mint (Or Fresh Dill), Finely Chopped
1/2 Cup Sour Cream	3 Cloves Garlic, Minced
1 Tablespoon Olive Oil	1/2 Teaspoon Salt

Peel and finely grate cucumber (best done in a bowl to collect juice.) Squeeze all of the liquid out.* Combine all ingredients and mix well. Chill for several hours before serving. Garnish with a sprig of mint. Serve with naan, pita, or other flat bread.

* Don't throw out the cucumber juice! Instead, make a glass of Cucumber Lime/Lemon-Ade! I got this idea from something similar served at the Whole Earth Festival in Davis. Combine 1 part cucumber juice with 2 parts water (still, or sparking if you are in a festive mood) and add lime or lemon juice and sugar to taste. It is quick, tasty, and a good way to get some extra nutrients and hydration.

2013 Modified Recipe - April Ferre - From Mennonite Girls Can Cook (www.mennonitegirlscancook.ca)

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"I fell in love with Tzatziki at a Greek restaurant in Davis called Symposium, who also make a fantastic chicken, artichoke and feta pizza.  I've tried a couple of recipes since then, but this is the closest I've come to reliving that experience.  Some versions of tzatziki use fresh dill instead of mint, but I prefer the mint version.  Eat it with some pita or as a dip for vegetables.  This sauce also goes great on chicken kebabs in pita, falafel, or as a spread for sandwiches or even burgers. " - April Ferre

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