Greek Tzatziki Dip...

I have always loved Greece, and Greek history, especially the Greek myths, and all the interesting dishes in Greece. When I first saw the Acropolis, in Plaka, the old historical part of Athens, as well as the ancient Greek temples in Athens and the islands, I was in awe of the magnificent beauty of Greek architecture. It is one thing to learn about Doric, Ionic, and Corinthian columns in college, and a whole other thing to see these architectural pieces in real life. A true history lesson.  

I first went to Greece while backpacking throughout Europe with a best friend, the summer right after college. And I have been visiting Greece ever since! I am in awe of everything there—the history, the culture, the nature, the islands, the people, the music, the dancing, the food! I also had a Greek-American boyfriend for many years and enjoyed visiting his family there too! And one of my best girlfriends is Greek-American!   

I have ordered this simple cucumber-dill-yogurt appetizer dish many times.  And this tzatziki dish is one of my favorites. Usually tzatziki is served as an appetizer in Greece, along with fresh bread, and it is a lovely way to start a meal after a hot day. It is a simple combination of cucumber, yogurt, dill, garlic, and lemon. Tzatziki is usually served chilled.  Very refreshing, healthy, and fun!

This is my version of this Greek dip. Tzatziki is often made with strained cucumbers, and grated cucumbers, but I prefer chopping up the cucumbers in a small dice for a fun dip. This adds a bit of texture to your dip.

Cucumbers have lots of nutrients, vitamin K, phytonutrients, anti-inflammatory, antioxidant, and anti-cancer benefits. I also use goat's milk yogurt instead of cow's milk yogurt as it is better for those people who are lactose intolerant. The goat's milk yogurt provides healthy probiotics. And goat's milk yogurt has protein, calcium, magnesium and phosphorous. Dill has manganese. Garlic has manganese, B6, allicin, and anti-inflammatory benefits. Olive oil has mono-unsaturated healthy fats, phytonutrients, as well as anti-inflammatory, antioxidant, and anti-cancer benefits. And lemon adds a bit of vitamin C! Enjoy.

Greek Tzatziki Dip
(serves 2)

Ingredients:
• Goat's milk yogurt, 1 cup
• Cucumber, 1/2 of one
• Fresh dill, 1/2 cup (avoid stalky stems)
• 1 fresh lemon, 1 tablespoon lemon juice
• 1-3 cloves fresh garlic (to taste)
• Organic cold-pressed extra virgin olive oil, 1 tablespoon
• Pink Himalayan sea salt (to taste)
• Fresh black pepper (to taste)

Serve chilled.

1.  Wash, dry,  and prep all ingredients.  
2.  Prepare one cup goat's milk yogurt. Add to bowl.  
3.  Peel one cucumber and use a half of a cucumber for this dish. Cut the half cucumber in half, length-wise. Seed the cucumber halves with a spoon. Chop in small dice. Add to bowl.  
4.  Chop fresh dill in small 1/2 inch pieces. Do not use the woody stems. Prepare 1/2 cup of chopped fresh dill. Set aside
5.  Squeeze a half lemon for lemon juice. Put one tablespoon in small bowl. Set aside.
6.  Mash (about) two cloves of garlic into one tablespoon of olive oil in a small bowl. Mix well. Set aside.
7.  Once ingredients are prepped, add ingredients to bowl. Add yogurt. Add diced cucumber. Add one tablespoon lemon juice. Add (about) two mashed fresh garlic cloves mixed in with the olive oil. Add 1/2 cup chopped, fresh dill.
8.  Once ingredients are in bowl, mix well. Add salt, fresh black pepper to taste. Refrigerate tzatziki for a few hours till ready to serve dish. Lasts 1-3 days in fridge with a sealed lid.  

Options:
• Use cow's milk yogurt instead of goat's milk yogurt.
• Use coconut milk yogurt (for a non-dairy substitution) instead of goat's milk yogurt. 
• This dip goes well dolloped over grilled or cooked salmon, fish, lamb, meat, chicken, and vegetables! 
• This dip works well in sandwiches, wraps and open-faced sandwiches too! 
• Enjoy this dip with (gluten-free!) bread, rice crackers, corn chips, seed crackers.
• This dip works well served with chopped carrots, celery, radish, red pepper, cucumber.
• This dip is best served chilled.

Enjoy!  

august 11, 2016 • recipe 15
an original recipe by Carol Giardino • all rights reserved