So when you decide, no, commit yourself to making every recipe twice before it hits the blog, you get kinda, well, backed up. And then you have a wine night with the opportunity to make lots of fun little appetizers and the only photo you take is this.
Or you make beet chips for the second time and realize that you sliced them all using the thickest slicer blade on your mandoline instead of the thinnest and can’t really use it until you make it AGAIN.
But, don’t worry, there’s always Tzatziki. The easiest, simplest, and possibly healthiest dip of all time. It’s especially easy when you keep getting dill in your CSA box.
Because of the abundance of dill, I’ve made this about three times in the last few weeks. Which is great, cause it’s delicious, and you can just eat it with a spoon, but can be dangerous when you go a little crazy with the potato wedges. And then suddenly you’ve eaten two full potatoes before your fancy salmon date-night dinner.
Oops. Maybe just eat it with beet chips next time?Print
- 1 cup full-fat yogurt (preferably Greek, but plain works too!)
- 1/2 an English (or hot house) cucumber
- 1 medium clove garlic, crushed/minced
- 1/4 cup minced dill
- juice of 1/2 lemon
- 2 tablespoons olive oil
- salt & pepper to taste
- Peel the cucumber and scoop out the seeds. Dice it into small chunks about 1/4 inch. Set on a paper towel or over a cheese cloth to help remove some of the excess water.cucumbers
- Mince the garlic and dill and mix into the yogurt, then add the lemon juice and olive oil. Give the cucumbers a quick squeeze and add to the mixture.
- Top with about 1/2 tsp salt and pepper to taste and serve! We ate ours with potato wedges, homemade whole wheat pita chips, and carrots.
- Category: Sauce, Dip, Condiment