1 cup plain Greek yogurt
English cucumber, peeled, seeded, and finely chopped
1 clove garlic, minced
1 tsp extra virgin olive oil
¾ tsp chopped fresh dill (or ½ tsp dried dill)
½ tsp chopped fresh mint (or ¼ tsp dried basil)
½ tsp white wine vinegar (or distilled vinegar or lemon juice)
scant ¼ tsp salt
1 pinch freshly ground black pepper


Combine all ingredients in a bowl and stir to mix well. Refrigerate for at least 4 hours before serving to allow flavors to develop. Yields about 1½ cups.


Use as a topping on gyros or as a dip for pita crisps.