Feta Tzatziki

Lower-fat than the classic Greek dip. Adapted from a Volumetrics recipe, serve with vegetable dippers or toasted pita triangles. Thin it down with some extra oil or milk for a salad dressing.

• Ready In: 10 mins
• Yields: 2 1/4 cups

Ingredients

• 1⁄2 large seedless European cucumber (or 1 standard cucumber, seeded)
• 1  garlic clove, minced
• 1⁄4 teaspoon salt
• 1⁄2 cup  finely crumbled feta cheese
• 1 1⁄2 cups plain fat-free yogurt
• 1  tablespoon  minced fresh dill (or 1 tsp. dried)
• 1 -2  teaspoon fresh lemon juice
• 1  teaspoon extra virgin olive oil

Directions

1. Remove ends of cucumber, and grate, using the shredding disk in a food processor or the large holed side of a box grater; drain on paper towels for a few minutes to absorb excess fluid. Mix the cucumber, garli, and salt in a medium bowl.Stir in remaining ingredients, cover, and chill at least an hour before serving.