I’m in week two of vacation right now. I have now written exactly 2 blog posts since leaving home. I thought I would write more, but it turns out I am in full on relax-o mode. Oh well, so be it. That’s what happens when there is a beach right outside your front door. I also wanted to share some pictures that I’ve taken here, but it turns out that I forgot my camera cable, so there is no way for me to get my photos from camera, to the blogoshpere. So you will all have to wait until I get home.
I will tell you what I’ve been eating though. Last night I made my Hunter’s Stew, and it was a huge hit. Everyone wanted the recipe. We also had a super delicious lobster boil with a steamed mussel appetizer. That night I made these Red Lobster Cheddar Bay Biscuits, but unfortunately they didn’t work out this time. However, DON’T let that stop you from trying the recipe. It is great and I have had much success with it in the past. I also made my Monster Cookies one day to the delight of my family members. Trust me, they are GOOD.
Anyway, enough about my relaxing vacation. Let’s talk about tzatziki. You may have had it at a Greek restaurant or on a donair or gyro. It’s a dip made of Greek yogurt, cucumber and dill. It also has some olive oil, lemon and salt and pepper thrown in for good measure. If you’ve never tried making it, you definitely should. It is totally easy.
There are some key points to remember though, or your dip may turn out a little watery, which is not so appealing. One: you MUST use Greek yogurt. Don’t try to attempt using regular yogurt. This should not be a problem since I haven’t seen a store that doesn’t stock Greek yogurt for a couple of years now. Two: You must seed the cucumber. You may also want to squeeze a little of the liquid out of the cucumber after it’s been shredded to avoid watery tzatziki. Other than that, purely simple. Similar to my ranch dressing, if you have an extra 15 minutes, you can make this.
Tzatziki is thick and super fresh-tasting thanks to the cucumber. It is a perfect low fat alternative to storebought vegetable dip for fresh veggies. It is also great served with Greek food like falafel, roasted meat, baked potatoes or pita bread. Enjoy.
- 1 medium cucumber peeled, halved lengthwise and seeded
- 1 cup low fat or fat free plain Greek yogurt
- 2 Tbsp olive oil
- 2 Tbsp minced fresh dill leaves
- 1 clove small garlic minced or pressed
- Salt and freshly ground pepper to taste
Shred cucumber using the large holes of a box grater. Slightly squeeze out any excess liquid if cucumber seems very wet.
Whisk yogurt, olive oil, dill and garlic together in a small bowl or large measuring cup. Stir in shredded cucumber. Season with salt and pepper to taste. Cover and refrigerate for at least one hour. Will hold in fridge for up to 3 days.