Tzatziki – (cucumber And Yogurt Dip)

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
	Greek	Emlive07	1	Servings

INGREDIENTS

1	T	Olive oil
1	t	Vinegar
1	T	Chopped garlic
1	c	Greek yogurt
1		Cucumber, peeled diced
		small
2	t	Finely-chopped fresh mint
		Salt, to taste
		Freshly-ground black pepper
		to taste
		Kalamata olives
		Fried bread slices

INSTRUCTIONS

Whisk the olive oil, vinegar, garlic and yogurt together. Season with
salt and pepper. Season the cucumber with salt and pepper. Fold the
cucumber and mint into the yogurt mixture. Cover and refrigerate  until
chilled. Serve with black olives and slices of fried bread.  This
recipe yields about 2 1/2 cups of dip.  Recipe Source: EMERIL LIVE with
Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B43 broadcast
05-18-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  06-03-1998  Recipe by:
Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 518 Calories From Fat: 344 Total Fat: 38.9g Cholesterol: 0mg Sodium: 924.3mg Potassium: 480.1mg Carbohydrates: 38.4g Fiber: 3.6g Sugar: 2.9g Protein: 6.1g