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
- 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)
- In a small bowl, combine olive oil, vinegar, lemon juice, garlic, salt and pepper. Mix to combine, set aside.
- 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.
- In another medium bowl, use a whisk to blend yogurt with sour cream.
- Add the olive oil mixture to the yogurt mixture and stir until none of the oil remains.
- Fold in cucumber and dill until fully incorporated. Chill for 1-2 hours before serving.
- Serve with pita chips