Tzatziki

COOLING DIP

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Whether you are looking for a fresh dip to have with veggies or bread,  or a sauce to include with meats, tzatiki is a classic.  It takes only a couple minutes to throw together.  The longer the dip sits, the tastier it becomes and it stays fresh for at least a week (or until the expiry date on the yogurt runs out).

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This is a very Mediterranean food although many cultures use a variation of it.  In India they serve a similar spiced version called raita.  Labneh is a Middle Eastern version that can be plain or contain vegetables, and drizzled with olive oil.  This particular version has 3 key flavour ingredients:  cucumber, dill, and garlic.  The longer the garlic sits in the yogurt, the stronger the flavour that will develop.

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A nice addition, if you want to try it, is fresh mint.  I like to drizzle in a bit of olive oil and sometimes a squeeze of lemon juice.  It all depends what I use for the base.  Kefir is more liquid and tart on its own so I skip lemon in that case.

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If you want to discover what dishes work best with this just imagine yourself in a Meriterranean restaurant and think about what foods they might serve there.

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I usually like to accompany this dip with some fresh bread, a Greek salad, and some roast lamb.

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Tzatziki

author: Eve@DivineDiuum

Ingredients

1 C Greek yogurt or kefir yogurt

2 Tbsps grated cucumber

1 tsp dry dill

3 pinches salt

1 pinch black pepper

1 minced garlic clove

Directions

1. Combine all ingredients in a bowl.

2. Let chill for an hour before serving.

Calories 60

Protein 11 g

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