Use Tzatziki as a bright and simple summer dip, dollop on a mixed greens salad or grilled meat. Yummy as a topping for burgers (beef, poultry or fish) or in a wrap.
Dill is a lovely summer herb for your garden. It’s easy to grow, self-seeding from season to season, and it can be tucked right it into your flower bed. It’s perfect to have on hand to freshen up a summer salad or garden fresh omelet.
- 1 seedless cucumber
- 1½ cups (12 ounces) plain, non-fat Greek yogurt
- ½ cup (4 ounces) sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh lemon peel
- 2 tablespoons fresh dill, chopped
- 2 teaspoons garlic, minced
- 1½ teaspoon salt
- ½ teaspoon ground white or black pepper
- Grate the cucumber. Using a cheese cloth or clean kitchen towel squeeze the excess juice from the cucumbers.
- In a medium bowl combine all the ingredients and refrigerate for one hour.