Wednesday, November 30, 2011

Tzatziki and Feta Cheese Dip

This is my take on the traditional Greek Tzatziki sauce, which one commonly sees as a sauce for Gyros or Souvlaki.  Around the Veggie household we use a thicker Tzatziki sauce on Fallafel, however this dish is meant purely to be enjoyed as a dip for vegetables, crackers, pita chips or flatbread.  I started with my favorite 0% fat Fage Greek yogurt and added to it garlic, shredded cucumber, kefir, herbs, feta cheese and lemon juice. 

By now, you may have ascertained that I have an affinity for Greek yogurt, but this is really just the tip of iceberg when it comes to me and fermented dairy products.  I am also mad for kefir and buttermilk.  For those unaware, kefir is a fermented milk drink, not that dissimilar from the more American buttermilk. The fermenting of milk allowed for the easy transport of the product, thus allowing nomadic and agrarian people alike to have access to the protein of milk without worrying about spoilage. These items are the soul reason why I could never even partially be a vegan.  How can one live without yogurt, kefir or buttermilk?  Okay, most of you could live without kefir or buttermilk, but you don't know what you are missing.

Now for the disclaimer: As a selected blogger, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:


1 cucumber, peeled and grated
Raw minced garlic to taste
salt and pepper to taste
1 cup 0% fat Greek Yogurt
1/4 cup crumbled feta cheese
2 tablespoons kefir
1 teaspoon lemon juice
1 medium sprig of dill, leaves only
5 leaves of fresh oregano, minced finely
3 chives, minced finely

Grate the peeled cucumber into a small bowl.

To the cucumber, add the minced garlic.  I started with about three cloves worth of minced garlic, but I added another 2 cloves worth later.  It all depends on your personal taste. 

Add the 0% fat Greek-style yogurt

Stir to combine and then add the salt and pepper to taste.

Add the kefir and stir to combine.

Add the crumbled feta cheese and stir to combine.

Finely chop the herbs.  I find it easiest to chop a small leaf like oregano but rolling them into a tiny cigar-shape and then cutting them. 

Add the freshly chopped herbs and stir to combine. 

Add the lemon juice and stir to combine. Chill for at least 30 minutes before serving. 

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