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: http://www.fageusa.com/community/fage-greek-getaway.

Ingredients

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. 

Liptauer

Every year my sons' school does a Cultural Night.  The kids get to teach each other about their cultural backgrounds.  My children are among some of whitest children ever to draw a breath and it is usually assumed that they have no identifiable cultural background.  As a result they spend the evening following the lead of others and not getting to represent their own cultural heritage.  It falls on me to represent their cultural background in the form of food, which is what I do best.  Last year I made Shortbread to represent my own primarily Scottish heritage.  This year I decided to do something Hungarian as my husband is largely and almost entirely of Hungarian descent.  I chose two dishes, a savory and sweet.  Today I am sharing with you a Hungarian cheese spread called Liptauer. 

8 ounces cream cheese

1 cup cottage cheese

3 tablespoons capers

1 teaspoon caraway seeds

1/2 teaspoon dried mustard

3 teaspoons Hungarian paprika

1. Cream together all the ingredients.  Place in a bowl or mold and cover with plastic wrap.  Refrigerate for at least 2 hours or overnight. 
2. Serve with rye bread squares or fresh veggies

Chipotle Cheese Dip

This dip was invented to replicate a dip that my family used to purchase at our local Kroger Deli.  One would think that the Kroger Deli would be known for its Mexican inspired dip, but this stuff kicked butt on the delicious scale. 

1-8 ounce container light sour cream
1-2 teaspoons dried chipotle pepper
1/4 cup 2% Shredded Sharp Cheddar Cheese

1. Blend the above ingredients and chill until ready to serve.
2. Serve with chips or veggies
3. Enjoy!

Spicy Ranch Hummus

This recipe was created for Foodbuzz Family Bites, sponsored by Hidden Valley Ranch. This is a fun take on classic hummus. In place of tahinni I used the buttermilk flavored Hidden Valley Ranch Dressing Mix and sour cream. This hummus was a hit with the entire family and was the perfect conduit for some fresh veggies on Super Bowl Sunday.

2 cans chickpeas, drained and rinsed (reserve the liquid from one can of beans)

3 tablespoons light sour cream

2 tablespoons fresh lemon juice

1/4 teaspoon cayenne pepper

1 package Hidden Valley Ranch Buttermilk Recipe Salad Dressing Mix

1. Combine the above ingredients in a blender or food processor. Slowly add the reserved liquid from the beans into the blender until the desired consistency is reached.
2. Serve with fresh veggies, snack crackers or pita chips.

Hummus

2 (15.5 ounce) cans chickpeas, drained with the liquid reserved

2 teaspoons ground cumin powder

3/4 teaspoon fresh ground pepper

3/4 teaspoon salt

1/3 cup freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

3/4 teaspoon minced garlic

1/4 cup tahini paste

1. Combine the first 8 ingredients in a blender and puree. Gradually add the reserved chickpea liquid until the desired consistency is achieved. Cover and refrigerate for at least an hour.
2. Serve with pita bread or pita chips.