Even though our southern californian summer has mainly been overcast, it hasn’t stopped us from grilling and eating plenty of summer-inspired cuisine!
Right now I’m a little obsessed with tzatziki! It’s great for dipping just about anything. I love pita, vegetables and it’s a great condiment for kabobs.
This recipe is adapted from Smitten Kitchen, which was adapted from Barefoot Contessa!
14 ounces Greek yogurt (I use non-fat)
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream (I use low-fat)
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon dill
3 cloves of garlic, minced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Place the yogurt in a medium bowl. Grate the cucumber and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir.
Again, there’s no finished picture of this dish because my hungry family devoured it…but you get the idea!
Here’s to sunny days ahead!