Greek Yogurt and Cucumber Dipping Sauce and Topping - Tzatziki

UPDATE: I just returned from a two-week trip through northern and central Greece that included the islands of Corfu and Evia,  and I had tzatziki a couple of times a day on most days. I found the variety of ways it was prepared to be very interesting. I tasted dill only once in all those times, and it was combined with mint. I tasted mint by itself a few times. And one time, the tzatziki was served with nothing but a bit of lemon for flavoring. Most times the predominant flavor I noticed was garlic. Regardless of how it was prepared, the tzatziki was always delicious. It just goes to show how recipes can vary by region and by cook. There's no such thing as one recipe fits all.  

The first time I ate tzatziki was in my dear mother-in-law’s kitchen in Cyprus, and it was a taste revelation for me. I couldn’t get enough of the refreshing cucumber and yogurt sauce. I loved the combination of garlic, mint, and dill flavorings.

Tzatziki is typically served as one of the many small appetizer options in a meze, which is a Greek multi-course meal that provides a sampling of a wide range of dishes --- and leaves diners typically stuffed to the point of discomfort.

And it’s also served as an option along with pita bread, as a kind of dip. And I personally like it with Greek souvlaki (pork shishkebob) or with souvla (lamb shishkebob). 
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But I know and love it best as a topping for falafel, the wonderfully flavorful and savory chick pea patties that are mainstay of Middle Eastern cuisine. 

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