From: Chef Marty Cattaneo, Dio Deka, Fine Hellenic Cuisine, Los Gatos, CA. Yield: varies. Tzatziki: 2 qt. drained Greek yogurt 1 bunch chopped dill 3 Tbsp. minced garlic 3 Tbsp. lemon juice 3 Tbsp. red wine vinegar 2 cups finely diced cucumber 1 Tbsp. ground black pepper to taste, salt Tirosalta Dip: 1 jalapeno, half raw and half grilled (seeds and all) 4 cups fresh feta cheese 1 Tbsp. distilled white vinegar 3 Tbsp. extra virgin olive oil 2 Tbsp. Greek ...

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