Recipe: Yogurt and Cucumber Spread (Tzatziki)

Yogurt and Cucumber Spread (Tzatziki)
Servings	Prep. Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
600 ML/1 pint	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
2 small green or 1/2 greenhouse cucumber	450 ml/16 gl oz thick country-style Greek yogurt	2 cloves garlic, crushed
2 teaspoons dried mint flakes	2 tablespoons olive oil	salt
mint sprigs, to garnish	crusty bread or pita bread, to serve	salad vegetables (e.g. celery and radishes), to serve

`1`	Wash the cucumbers and shred on the coarse side of a grater (the skin doesn't have to be removed unless waxed). Alternatively, quarter the cucumbers lengthwise and cut into fairly thin slices. Place in a colander, sprinkle with 2 teaspoons of salt, toss well and let stand for 1 hour. If the cucumber is shredded, press it well with the back of a spoon to remove as much moisture as possible. If sliced, shake well.
`2`	Combine the yogurt, cucumber, garlic, mint flakes and oil in bowl. Mix well, cover and refrigerate. Serve in a bowl, garnished with the mint sprigs, and use as dip with bread and salad vegetables.