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Tzajiki

1 medium cucumber, peeled and finely chopped
1/2 pint (1 Cup) thick yogurt
1 Tbsp. olive oil
1 tsp. vinegar
1 clove garlic
1 tsp. chopped dill weed (optional)

You may want to drain U.S. yogurt in cheesecloth/strainer overnight
to achieve the Greek thickness). You can also use "blender" sour
cream made with cottage cheese.

Mix together and chill for at least 1 hour. Serve as a dip, with
fried fish, or with fried eggplant or fried zucchini. Excellent
with crudites. If you run whole thing through blender it makes a
delicious cold soup. It is also great as a virtually non-fat salad
dressing.

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