Feta Tzatziki

This twist on the traditional Greek garlic-yogurt dip features feta cheese -- another Greek favorite -- that gives it a tangy, salty note. It's wonderful served with pita and grilled meats. Add some low fat buttermilk to any remaining sauce and use as a tangy dressing for summer salads.
  • 1 medium cucumber, peeled and halved lengthwise
  • 1/2 teaspoon salt
  • 2 teaspoons white wine vinegar
  • 1 1/2 teaspoons olive oil
  • 1 clove garlic, crushed
  • 1 cup plain nonfat yogurt
  • 3 oz. crumbled feta cheese

Scrape out the center of the cucumber, discarding the seeds. Coarsely grate the cucumber into a colander and sprinkle with the salt; allow to drain for 30 minutes.

Meanwhile, combine the white wine vinegar, oil and garlic in a medium bowl. Allow the mixture to marinate while the cucumber is draining.

Squeeze the cucumber as dry as possible and blot on paper towels. Transfer it to a bowl with the garlic mixture; add the plain yogurt and feta cheese and stir.

  • Yields: about 2 cups
  • Preparation Time: about 45 minutes
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