The two most famous of the latter are zatziki or tsatsiki or tzatziki and taramasalata.
In Greece, these salads are served with white bread or with crisply fried thin slices of courgette or aubergine in batter; they are especially delicious when served with warm píta bread.
Yoghurt, garlic and cucumber dip (Zatziki, tzatziki, tsatsiki )
At least 6-8 peeled cloves of good garlic (must be full of juice). Use more if you are a garlic fanatic!
1lb (500g) Greek full fat yoghurt (10% fat content)
1 tablespoon each olive oil and vinegar
Salt to taste
Make the zatzíki several hours before you intend to serve it, to enable the garlic to permeate the yoghurt.
Pass the garlic twice through a fine press, extracting the juice but leaving behind the flesh and skin, then mix it into the yoghurt along with the oil, vinegar, and salt.