Tzatziki – Greek Cucumber Dip

Alexander loves baby carrots. Although every so often he gets finicky and won’t touch them.

I have found that if I keep his food interactive he will stay interested. Having something to dip the carrots in keeps his interest.

This is a great dip for vegetables and pita chips (recipe to follow soon) as well as a wonderful accompaniment for chicken cutlets. It is a traditional Greek dish that is usually served with chicken gyros.

Avec Amour, Victoria and Alexander

Tzatziki – Greek Cucumber Dip

Yield – 2 Cups

1 Cup English Cucumber, finely diced

1/2 teaspoon Table Salt

1 Cup No Fat Greek Yogurt

Juice of 1/2 a Lemon

1/4 teaspoon Kosher Salt

1 teaspoon Fresh Mint, finely minced packed firmly

1/2 teaspoon Dried Dill

1. Lightly peel and finely dice cucumber,

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removing seeds, toss with 1/2 teaspoon of salt and let sit 1/2 hour.

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Drain off bitter juices and rinse.

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 2. Squeeze half lemon into mixing bowl and remove seeds,

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 add yogurt,

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 finely mince mint and add to bowl,

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 add cucumber, salt and dill,

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 stir together and chill for minimum 1 hour before serving. This will keep in refrigerator for up to three days.

Tzatziki – Greek Cucumber Dip From Alexandersmom.com

Ingredients

  • 1 Cup English Cucumber, finely diced
  • 1/2 teaspoon Table Salt
  • 1 Cup No Fat Greek Yogurt
  • Juice of 1/2 a Lemon
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Fresh Mint, finely minced packed tightly
  • 1/2 teaspoon Dried Dill

Instructions

  1. Lightly peel, seed and finely dice cucumber, toss with 1/2 teaspoon salt and let sit 1/2 hour. Drain off bitter juices and rinse.
  2. Squeeze half lemon into mixing bowl and remove seeds, add yogurt, cucumber, mint, salt and dill, stir together and chill for minimum 1 hour before serving

Notes

This will keep in refrigerator for up to three days.

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http://www.alexandersmom.com/2016/04/11/tzatziki-greek-cucumber-dip/

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