It has been so long since I've been able to share a recipe, which I am extremely upset about. But I haven't been doing anything new-so you haven't missed out! I've been busy running errands and taking a much needed vacation that this blog has taken a backseat. What I was so happy about while I've taken a break from the blog was all the questions that have been asked about why the blog was started, am I becoming a vegetarian? and when are you going to post new things? THANK YOU EVERYONE FOR ASKING!
Here are the answers to these questions:
1. I started this blog because I was stuck in a rut. I'm constantly searching for who I am, what I want and what I need. On top of this, my very good friend is on a journey to become a vegetarian and I wanted to help find new ideas for good food-the vegetarian way.
2. So, am I becoming a vegetarian? NO WAY! While I commend anyone who is and I understand some of the reasons why I don't see my self giving up meat completely.
3. New posts are absolutely coming. I have a backlog of ideas, recipes that have been collected from the internet and magazines and the desire. Not so much time. My goal is to get back in the swing of things and get at least 1 new recipe up each week in June. Please try to hold me to it folks!
So with all that said....while on my fab vacation to Florida, the good vegetarian friend I was talking about above took me to a delicious Greek restaurant. She ordered a great appetizer called Tzatziki(pronounced dza-DZEE-kee). I found a few recipes online and combined them just a little to get this recipe below.
What you need:
16 oz thick Greek yogurt-I used 'plain traditional' and it can be found in most grocery stores next to all the other yogurt
1 tablespoon minced garlic
1/2 cup of finely diced english cucumber
1 tablespoon of olive oil
2 tablespoons lemon juice
1 teaspoon of dill
How to prepare:
Dice cucumber, squeeze out excess water using a paper towel.
Combine oil and lemon juice in medium bowl, fold in yogurt slowly, making sure it mixes completely. Add the garlic, the cucumber and dill. Stir evenly but do not over mix, this will make the dip much more watery which it should not be. Refrigerate to allow flavors to mix. Serve with warm pita and/or triscuits.
It's a very light and refreshing dip, feel free to use it as condiment too. Carrots and cheese are good compliments too!
