To go along with our Greek Memorial Day Menu we have to have an all time favorite.
If you've had Greek food them I'm sure you tried Tzatziki. It's a tangy yogurt based dip made with cool cucumbers, garlic, mint and dill. Just perfect for with wedges of pita bread.
Don't stop there though! Use this wonderful dip as a spread as well. On top of the Chicken Souvlaki...yum, yum! Use it inside a pita pocket with a salad or chicken, or lamb tucked inside. Here's MGG's favorite way to eat it. You take a piece of pita bread and put some rice on it. Then add some Chicken Souvlaki and top it with the Tzatziki, fold it up and take a big bite!
Use it as a dressing on a nice Greek salad. The uses are endless!
I love this dip...straight up or combined with other foods! Of all the dips I think this is the best during the summer. The coolness from the cucumbers pleases your hot palate.
Tomorrow I'll show how to make a fresh, straight from the garden salad with a wonderful feta dressing!
Yogurt Dip with Garlic, Mint, and Dill (Tzatziki)
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998)
2 cups plain strained yogurt (such as Fage)
About 1/2 English cucumber, peeled, halved and seeded
Salt, to taste
4 garlic cloves, minced
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh dill
1 Tbs. extra-virgin olive oil 2 to 3 tsp. fresh lemon juice
Using the large holes on a handheld grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.
In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.
Transfer to a bowl and serve.