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

Print Save

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

    Pin It

2 Responses to “Mashed Sweet Potatoes”

  1. #
    1
    Sara Therese — March 10, 2009 at 3:12 pm

    I’m amazed at the sheer pounds of food you made! Great job tackling dinner for 18. Sounds like a great trip!

    I’ve been looking for a mashed sweet potato recipe. A few I’ve had recently have been way too sweet for my taste. I’m looking forward to testing this one out!

  2. #
    2
    Joelen — March 10, 2009 at 5:39 pm

    I love sweet mashed potatoes and these look delicious – great job!

Leave a Comment