 |
| Photo by Shauna Alexander |
When it is warm, it is so nice to sit outside with friends to enjoy food. This recipe for Tzatziki is simple and refreshing. I love to dip pita chips and carrots into the yogurt sauce, but you could also serve it over lamb. Serve it with other appetizers or make an entire Greek feast.
From Capital Cooking Cookbook Flavors of the Mediterranean with John Manolatos
1 European Cucumber, diced
1/4 c. Chopped Dill
1/4 c. Extra Virgin Olive Oil
1/4c. Lemon Juice
1/2c. Crumbled Feta
2 1/4 c. Greek Yogurt
2 t. Sea Salt
6 Cloves Chopped Garlic
Mix ingredients together in a large bowl and refrigerate for 2 hours. Serve Tzatziki with pita bread.
1/4 c. Chopped Dill
1/4 c. Extra Virgin Olive Oil
1/4c. Lemon Juice
1/2c. Crumbled Feta
2 1/4 c. Greek Yogurt
2 t. Sea Salt
6 Cloves Chopped Garlic
Mix ingredients together in a large bowl and refrigerate for 2 hours. Serve Tzatziki with pita bread.
*Serving bowl from Le Creuset
