Cucumber and yogurt dip. This dip is extremely popular throughout Greece and is almost always included in the assorted appetizers served in restaurants and taverns.

Put yogurt in a cheesecloth lined sieve over a bowl. Drain several hours or overnight in the refrigerator.

Hand method:
Peel, seed, and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, salt, and pepper to cucumbers and mix well. Add drained yogurt and blend. Serve with toast points, crackers, or pita bread.

Food processor method:
Grate peeled and seeded cucumber; set aside to drain. Add garlic, vinegar, olive oil, salt, and pepper. Pulse with a quick on-off. Place in a bowl and combine with cucumber and yogurt.
Yield: 2 cups.