What would football games and other outdoor fall activities be without steaming hot bowls of chili, hot dogs and hamburgers and a variety of snacks and dips? We have our favorite standbys, but it’s nice to occasionally try something new to add to the mix.
Our son, who lives and works in Switzerland, introduced me to a dip he tried while visiting one of the Greek Isles recently. He said the Greek people eat this every day, spread over pita bread, but I found it works great as a dip with cubes of rye bread, Asiago bread or snack crackers. The best part is it’s not only a healthy dip but also it’s tasty and goes great with chili!
If you’re like me, this Tzatziki may soon become a favorite and eventually an “old standby” you include at most of your parties and family get-togethers.
TZATZIKI (Greek Dip)
2 cups plain Greek yogurt
1/2 of a regular-size cucumber (peeled and chopped in small pieces)
1 clove garlic, minced in a garlic press
Salt and pepper to taste
3 tablespoons lemon juice
2 tablespoons dried dill or more if desired
Put all ingredients in the order listed into a medium-size bowl and mix thoroughly, making sure to scrape the bottom so it is well combined. Put in refrigerator for 1-2 hours before serving.
Use bread cubes or toast for dipping, or spread some over a piece of toast, pita bread or your favorite crackers.
Note: I put chunks of the cucumber into a small food chopper and pulse it a few times, making the perfect texture for the dip. I then press out the moisture from the pulsed cucumber before adding it to the yogurt.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
