And this is why I could never become a vegan. Well, this and cheddar cheese and parmesan cheese, and…well, it’s this and cheese. I love my dairy. I thank my lucky stars that I am a girl who can tolerate dairy. My workout routine wouldn’t have to be quite so strenuous if I didn’t eat it, but some things are totally worth it.
Dips are definitely one of my favorite things to make, dips and dressings. They make everything taste better. I made this to give to a friend to serve with their dinner of a greek quinoa salad. Which, by the way, is another meal that is becoming a weekly favorite. My kids are the greatest because they think quinoa is what everybody eats (shhh…)
This tzatziki blends so well with a greek salad, but also with roasted potatoes or raw veggies (which my daughter asked for in her lunch today – “some carrots and tzatziki? Absolutely!”) I don’t hide what is in our food. They know it’s yogurt and that’s totally okay with them.
The hardest part of making this dip is squeezing the liquid from the shredded cucumber. And, if that’s the hardest part of your dinner, you are doing alright. You want to squeeze the liquid out, so your dip isn’t too watery. No one wants a watery dip.
Cooking is about personal expression. Not feeling traditional? Add some cayenne pepper to this or some extra herbs. Many times, I’ll mix the feta cheese in with the dip instead of serving it on the side. Did I mention that I like cheese?
- 2 Tablespoons shredded and squeezed dry cucumber
- 2 cups plain greek yogurt
- 1 Tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon extra virgin olive oil
- Finely shred cucumber on a cheese grater in a bowl
- Place the cucumber shreds in a clean towel, squeeze the liquid out and measure out 2 Tablespoons (it doesn’t have to be exact, you can have more)
- Mix cucumber with remaining ingredients and allow to chill for at least 30 minutes
- Serve cold