Tzatziki sauce
Tzatziki sauce is awesome. If anyone knows how to properly pronounce it, I’d love to be enlightened. I just usually call it yogurt sauce. Hubby knows what I’m talking about when I say that. This sauce goes with a variety of things and you can even just dip veggies in it.
Dill is probably my second favorite herb behind Cilantro. I have a somewhat obsessive love with cilantro. But dill isn’t as versatile in my mind, so we rarely have it in the house. Some day I’ll have an herb garden. First I have to learn how to get our cats (well actually it’s just Nemo) not to eat any plant that is in the house. But I digress. So I love dill and put a lot in this sauce. Feel free to put however much you like.
One Year Ago: Chorizo, Shrimp,and Lentil Stew
Two Years Ago: 4th of July Chocolate Chip Cupcakes

Tzatziki Sauce
Ingredients:
16 ounces (2 cups) of Greek yogurt
5 cloves of garlic, pressed
Half of a cucumber, seeded and chopped into small pieces
1 Tbsp olive oil
fresh dill to taste
Directions:
Mix all of the ingredients together very well.
Place tzatziki in the refridgerator for at least 2 hours.
Stir again before serving.
Recipe adapted from The Rookie Chef
Mmm, I love watermelon in salad! This could quickly become a main-course salad with a bit of grilled shrimp on top.
Yum! I just recently made watermelon feta bites with watermelon, feta, balsamic vinegar and mint! It was refreshing and delicious!
Very refreshing with watermelon. Great for our humid weather here. Cool~
I’ve been really into watermelon + feta combos lately. I am sure this salad was phenomenal (because goat cheese rocks!) 😀
Yay for watermelon day! I love watermelon and feta, but haven’t tried it with goat cheese… I’m sure it’s just as fabulous. This salad is so pretty!
Sues