So the weather here is slowly getting worse. It’s like we’re going back into winter, not into spring. It was rainy and gray for the last few days of the week but then this morning it started slushing(you know, in between rain and snow) and then as I left with the kids to get eggs it was full on snowing. Now, I’m never one to get mad at the weather. Why get mad at something no one can control? In fact the snow was really beautiful, really huge flakes, like clumps of white cotton candy falling from the sky.
I should really start taking my camera with me everywhere I go because on our way to get eggs(which unfortunately we can’t walk to as the people we get our eggs from live on the other side of town and way too far away) we pass by so many orchards and the snow falling in amongst the leafless trees is really pretty actually. If you can get past the fact that it’s April
I love having dips and spreads in the fridge at all times. They’re super simple and quick and easy for snack time and this one is really tasty. I know a lot of tzatziki recipes call for spices like dill but this one is just plain. Go ahead and add it if that’s what you like.
- 2 C thick greek yogurt
- 4-7 cloves of garlic
- 1 long English cucumber grated and squeezed to remove excess juice
- 1-2 tbsp extra virgin olive oil
- 2-3 tsp lemon juice
- pinch of sea salt
- a pinch of sugar if needed
First, grate the cucumber and squeeze out the excess liquid. You can use paper towels but I just like to use a dishcloth and press it very well and then let it sit while I combine the rest of the ingredients. I’ve even used a very thick regular yogurt and it didn’t turn out too watery as I really squeezed the liquid out of the cucumber. If you use greek yogurt and it’s too thick feel free to add milk or even a bit of water. Use as much garlic as you like, keep in mind that if you use smaller cloves you’ll need more. I like to use a good quality olive oil that gives it’s fruity flavor to the tzatziki.
Combine all the ingredients together with a spoon and let sit at least 2 hours in the fridge before serving. Before serving have a taste. You may need more salt or if your yogurt isn’t super fresh you may need a pinch or two of sugar as yogurt gets more and more sour as it ages and might not taste as good as it should. I served these with greek burgers, raw veggies or even just with fresh homemade pita bread or pita chips.
The pita chips in the picture were made by brushing a few pitas with olive oil and sprinkling with sea salt and then baking in a 375 degree oven for 7-10 minutes, watching carefully so they don’t burn. You can also add any spices you like, or even rub the pita before you brush oil on it with a garlic clove that’s been cut in half.