Tzatziki can be used as a sauce or a dip. It's great with raw vegetables and pita bread, and I always serve it alongside gyros or falafel.
1/2 container plain yogurt (16 oz)
1 cucumber, grated
2 cloves garlic, pressed
handful of fresh dill, chopped or 1/2 T dried dill
1 T olive oil
1 T salt
freshly ground black pepper
Place the yogurt in a cheesecloth or paper towel-lined colander and set it over a bowl. Let the yogurt drain at room temperature for about an hour. Add 1 T or so of salt to the grated cucumber; let sit for the same length of time (The salt helps draw the moisture from the cucumber). After the hour has passed, squeeze as much water as you can from both the yogurt and cucumber (paper towels work GREAT for this!). Transfer yogurt and cucumber to a bowl and add the remaining ingredients.