Tzatziki

This is a nice, quick dip that taste good with crackers, veggies, in sandwiches, or even plain.  I especially like this recipe because there no oil and no fat (since I use the fat-free Greek yogurt).  I don't think the traditional tzatziki has fennel fronds in it, but I had some left over from a carrot fennel soup I made, so I decided to add it in.  Turns out, it adds a nice subtle fennel taste, which I ended up really liking.

Ingredients

17 oz Greek yogurt (I used Fage non-fat)

~1 cup cucumber, chopped fine (I used English cucumbers since they have less seeds)

2 cloves garlic, crushed

1/2 tsp salt

1/2 tsp ground black pepper

2 tbsp fennel fronds, chopped fine (optional)

dried mint to sprinkle on top (optional)

Directions

1.  Mix Greek yogurt, cucumber, garlic, salt, pepper, and fennel fronds together in a large bowl.  Sprinkle dried mint on top.

2.  Store in refrigerator until ready to serve.