Toni Oberholzer’s Tsatziki

When my friend Toni was pregnant with her first child, Wyatt, she used to go to a local diner and request a sandwich made with tsatziki, bacon, and tomato. It was unbelievably delicious and although it wasn’t on their menu, they always made it for her, albeit reluctantly. Later, when I wrote about it for the Boston Phoenix, a local newspaper, the owners added it to the menu, and I am told it’s now one of their most popular items. Of course, this tsatziki is great as the dip it was intended to be, though it also makes a tasty garnish for burgers, omelets, or steak sandwiches.

Makes about 2 ¼ cups.

2 cups Yogurt Cheese
1 large European cucumber, quartered lengthwise and thinly sliced
2 garlic cloves, minced
¼ cup finely chopped mint leaves, plus more for garnish
¼ to ½ teaspoon kosher salt, to your taste

1. Place all ingredients in a medium-size mixing bowl and combine well.

2. Transfer to a serving bowl and serve immediately, garnished with chopped mint, or cover and refrigerate for up to 2 days.

Variation: substitute goat cheese for the Yogurt Cheese.

Serve with warmed pita triangles or cherry tomatoes.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)