You know how I mentioned Hawaii is in contention for our summer vacation? Well I am also pushing Greece, more so than Hawaii. I want to eat delicious Mediterranean food and stare at the white buildings with blue domes in Santorini. Maybe by secretly making all the dinners for our vacation spots will help us make some sort of decision…what type of South American food could I whip up? South America is also in the running if you couldn’t guess (this would be Blair’s contribution & first choice).
Over the holidays I dined at Divan, a Turkish restaraunt in the city with two of my college girlfriends. We each had a chicken kabob with tzatziki on the side. Ever since that dinner I have been craving this delicious dip! It is so good, I probably could have eaten the entire bowl that I made. I have been finding many different things to dip for my afternoon snacks…pita chips, carrots, etc.
I found tons of different recipes, but this one seemed the least time consuming since I did not have to strain the yogurt. You must take the time to get the water out of the cucumber or your dip will be runny. There is also some refrigeration time required so if you are in a time crunch you could make it the night before. Next time to shred the cucumber I am going to break out the food processor, when I tried to grate it, it was extremely fine, so I ended up just chopping it. I guarantee you will not be disappointed with this guilt-free dip! Stay tuned for the marinated chicken I served this with for dinner. You will also see I have added a new feature, as per my mom’s request, you are now able to print any of my recipes by clicking on the link underneath the recipe name. Enjoy!
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Recipe by Cooking Light
What you’ll need:
1 cup grated seeded peeled cucumber
1/8 teaspoon salt
1 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced
What you’ll do:
Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes.Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.