This Greek yogurt dip goes great with zucchini fritters.
Peel and grate 3/4 of a seedless English cucumber. If you use a cucumber with seeds, remove them before grating. Salt the cucumber lightly and let it sit 10 minutes, then squeeze it dry in a clean towel. Drain it completely or the sauce will be runny.
Mix 1 teaspoon white vinegar, 1 tablespoon extra virgin olive oil and 2 to 5 cloves grated or minced garlic, depending on your taste.
Stir in the cucumber, 2 cups full-fat plain Greek yogurt (never regular yogurt), 2 tablespoons chopped fresh dill, white pepper and salt to taste. Fresh mint, or a mix of the two, works just as well. Refrigerate at least 30 minutes. Dip your fritters! Adapted from The Mediterranean Dish.
Allyson Good curates senior living, health, and family content. She is formerly the Managing Editor of Active Life, a print newspaper published in 2016-2017 for seniors, choosing practical articles on health, money, safety, and everyday living for older readers. She is also an avid gardener and offers up Garden Hints and Tips on a regular basis.