Jim and Ellen Shelton lived in Greece for a time. When we all worked in Acadia National Park together, they made a Greek dinner for our division. It was great tasting fun! They also provided us with the recipes for the dishes they served.

Greek Tzetziki

1 c finely diced cucumber (do not grate—makes the cucumber watery)
1 c non-fat yogurt
1 clove garlic, finely chopped
4 T olive oil
salt
freshly ground pepper
2 tsp chopped mint leaf
1 T chopped parsley or coriander leaf

1. Mix the cucumber with the yogurt in a bowl.
2. Stir in the garlic, oil, salt and pepper to taste, and the mint.
3. Blend well and serve chilled with a garnish of chopped herbs.