Saturday, September 26, 2009

Tzatziki


A party isn't really a party without some kind of carbs and dip: tortilla chips and salsa, pita chips and hummus, crostini and spinach-artichoke dip. They're super-easy to make and everyone always makes a beeline for the dip!

Of course, having come back from Greece earlier this month and determined to serve something more waistline-friendly for a girls night in, tzatziki was naturally my dip of choice.

Choose a fat free, strained Greek yogurt, found in most grocery stores, to make your dip- traditional tzatziki requires draining the yogurt overnight, so you'll save yourself some prep time, and you'll give yourself an extra protein boost that comes from strained yogurt. Authentic tzatziki, like the recipe below, is full of garlic, but if all your guests are partaking, will anybody actually notice?

From personal experience, that answer is a resounding no!


The Whats:
* 2 cups plain, strained Greek yogurt (I used Fage 0%)
* 1 large cucumber, peeled and seeded.
* 2 cloves garlic, minced
* 3 tbsp. olive oil
* 2 tsp. white wine vinegar
* 1/2 tsp. dill
* salt & white pepper to taste


The Hows:

1) Finely chop or julienne the cucumber; allow cucumber to drain on paper towels.

2) In a large mixing bowl, combine all ingredients and stir gently to mix. Refrigerate for at least one hour before serving to allow flavors to blend. Serve with pita triangles and crunchy vegetables.

1 comment:

bside148 said...

This looks good. I might try it one day. How was your trip to Greece? I only know it from pictures and television but it looks like a beautiful country.