TZATZIKI SAUCE
This is a Greek sauce that I love to use on just about everything. It's great as intended for souvlaki, spanakopita, pita bread, or calamaria as well as veggie dip or chip dip. It's garlicy and creamy with just a hint of lemony tang.
Here's the recipe I use which was handed down to me from Eugenia Stavrakis many many moons ago when I worked under her husband Costas in the kitchen.
Sour cream-- 2 cups
(can use half sour cream and half yogurt if desired)
Grated cucumbers, drained and squeezed (1/2 LE cuke)
several cloves of minced garlic to taste, the more the better
fresh or dried dill --2 tbsp
olive oil --3 tbsp
Fresh squezzed lemon juice --1 lemon
dash of salt
Mix all ingredients and let sit in fridge for 2 hours or overnight
to let flavours mingle and dill bloom.
Some recipes call for fresh mint, too. I prefer mine without, though a few mint sprigs do make a nice garnish.
**Note***
It's best to eat this only if you know you won't be talking to people close up for at least a day.
