Cucumber and Yogurt Dip {Tzatziki} & cooking with astrology

Today we have the Cucumber and Yogurt Dip {Tzatziki} that I used with the Lamb and Vegetable Kabobs. This is the same sauce that you would use with gyros. Oh what I wouldn’t do for a good gyro…..

Iowa is not exactly known for it’s foreign cuisine. We had a Greek restaurant here in town called “The Greek Place”, but it closed last year. Oddly enough we used to go there every year for our anniversary! When I got to California in October, I think I will eat out the entire time…..just so I can eat all of my favorites again! Here is our lovely Tzatziki…..

I used mint {oops, new photo – this time I used dill}, but you can also use dill. I just grated it with my box grater…..

and drained it in a strainer to remove all of the moisture…..

It was so simple to make. Because I used “real” Greek yogurt, it is also virtually lactose free…..so I can eat it! Here it is on pita bread with the Lamb and Vegetable Kabobs…..

add as much or as little as you would like! Enjoy!

Cucumber and Yogurt Dip {Tzatziki}

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Serves	4
Prep time	15 minutes
Meal type	Condiment

This cucumber and yogurt dip {tzatziki} is perfect to accompany lamb and vegetable kabobs, gyros, or used as a dip with vegetables.

Ingredients

• 1 Small cucumber (grated)
• 1 1/4 Cups real Greek yogurt (I used Fage)
• 1 Large clove fresh garlic (pressed)
• 1 Tablespoon fresh mint, or dill (chopped)
• sea salt & fresh ground pepper
• pita bread (to serve)

Directions

Peel and then grate the cucumber. Squeeze to remove as much liquid as possible. I placed it in a strainer to allow even more liquid to drain.

Place yogurt, garlic, cucumber, and chopped mint in a bowl. Season with salt and pepper. Mix to combine and chill for at least 2 hours before serving.

Sprinkle with additional mint or dill for garnish and serve with pita bread.

This recipe can be found partying at these link parties!

These are a few of the products that I used to prepare this meal: