I hope you all had a wonderful Labor Day weekend! We had gorgeous weather in Park City, which was a welcomed change from all the rain and gloomy weather we’ve been having here. I keep telling myself that all this rain now… means LOTS of snow this winter, right? I kicked off my long weekend with a BBQ with some friends, like I am sure many of you did as well. I was looking for a different appetizer to bring to the BBQ than the usual hummus and carrots or veggie platter which are so over done!

We have been getting a lot of cucumbers in our CSA lately so I thought it would be perfect to use some of them up. This recipe for Tzatziki is super light and refreshing- it uses about half the amount of sour cream that most recipes call for, making this the perfect dip or condiment! I also love putting this Tzatziki on my Greek chicken gryo’s (recipe to come!) Serve this dip with some pita chips and enjoy!!

Greek Tzatziki Dip

Ingredients:

• 3 Tablespoons Olive Oil
• 1 Tablespoon white wine or champagne vinegar
• 2 gloves garlic, minced or pressed using a garlic press
• 1/2 lemon, juiced
• 1/2 teaspoon salt (more to taste)
• 4-5 turns of fresh pepper
• 1 cup Greek yogurt
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced (smaller is better)
• 1 teaspoon chopped fresh dill (I use freeze dried sometimes too)

Directions:

1. In a small bowl, combine olive oil, vinegar, lemon juice, garlic, salt and pepper. Mix to combine, set aside.
2. Peel cucumbers and slice them lengthwise. Using a spoon, scoop the seeds from the flesh and discard them. Diced the cucumber into small bite size cubes.
3. In another medium bowl, use a whisk to blend yogurt with sour cream.
4. Add the olive oil mixture to the yogurt mixture and stir until none of the oil remains.
5. Fold in cucumber and dill until fully incorporated. Chill for 1-2 hours before serving.
6. Serve with pita chips