With summer being here, we are taking full advantage of the warm weather by eating lots of salads and foods that don’t require any (or not much) cooking.
We always have lots of cucumbers on hand, we eat them like fruit, and one of our favorite snacks or accompaniments to a salad or meal is Tzatziki (cucumber and yogurt dip).
It’s great as a dip for raw vegetables such as celery and carrot sticks, or to have with torn up pieces of flat bread. It’s also wonderful to add a dollop over the top of a salad or to serve with marinated barbecued lamb in bread pockets with shredded lettuce, chopped tomato and onion. It’s a refreshing and healthy alternative to the usual store bought dressings and sauces!
Recipe for Tzatziki – Cucumber and Yogurt Dip (makes approx 3 cups)
Ingredients
- 2 cups plain yogurt (I like to use Greek yogurt as it has a wonderful creamy texture and richness in flavor)
- 3 – 4 cloves of crushed garlic
- 3- 4 tablespoons vinegar
- finely chopped dill (to taste)
- 4 tablespoons of olive oil (I like to use extra virgin olive oil)
- 2 medium sized cucumbers (peeled, chopped finely and well drained)
Method:
- Mix all the ingredients together until well combined.
- Pop in the fridge and chill for at least an hour before serving.
Serve as a dip with raw vegetables, flat bread or crackers or as an alternative to salad dressings, or with lamb kebobs or lamb and salad bread pockets
Enjoy!
You are absolutely right to serve the Cucumber and Yogurt as a dip. Try it without vinegar and with dried mint instead of dill. You could serve it as an appetizer and can be consumed with plain pita bread.
Thanks, I'll definitely have to try that regarding the mint instead of the dill. It would make a lovely change when having it with lamb!