October 9, 2013

Tzatziki with Mint and Honey

We have been experimenting with Greek foods a lot this Fall, and this may be the one simple, successful thing I have made.
I will be tucking this recipe away in my memory bank for years to come.

I know that you can buy tzatziki at any local supermarket, but homemade is truly so much better. 
Not to mention you can control your flavors, and adapt them to your liking.
 I urge you to not skip the mint and/or honey in this recipe. My husband does not care for mint (or so he claims), but he enthusiastically agreed that it balances out the flavors and gives it a fresh kick. 
Try it once, and then omit it the next time if you don't agree.

We served it atop toasted flat bread brushed with olive oil, baked chicken pulled from the bone, and a nice Greek salad. 
This made a simple, clean dinner, but would be perfect for lunch, or served as an appetizer.
I imagine pairing it with all things dip-able 
(I'm thinking toasted pita, raw or roasted veggies, grilled shrimp...)...

How do you eat your tzatziki?!


1 small container of plain Greek yogurt 
1 cup of sour cream
1 cucumber, peeled, seeded and diced
1 cup of fresh dill, chopped
1 cup of fresh mint, chopped
2 cloves of garlic, chopped
1 tsp of cumin
juice from one lemon
2 tablespoons of honey

1. Gather all of your ingredients. Chop your herbs, garlic and cucumber. 
2. Mix them well.
3. Allow the mixture to sit to enhance the flavors, from one hour to overnight. The longer it sits, the more intense the flavors.
4. Enjoy with anything dip-able, or serve with grilled/baked chicken, pork, fish or beef. 


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