So cute that a few years ago, in college, Mary Claire, Sarah and I were getting ready to go over to Riser's and we were in charge of bringing some sort of dip or appetizer. Somehow or another, maybe we procrastinated or something, we ended up rushing toward the end of the day to get it together and I think Mary Claire suggested we just go buy some. Sarah adamantly said that you can only take home made things over to a friend's house, and whipped up her spinach artichoke dip.
I always think about that when we are headed out of town to stay with friends because its always fun to have a smorgasbord of goodies. Especially when we are going to the lake. Last year during 4 of July, a friend brought pineapple infused vodka in a tupperware that pineapple had been sitting in for days. Obviously a caring gesture as for days prior he would have been thinking about ensuring that everyone have a fun time, and a delicious one at that.
So, I decided that I would tap probably one of the best hostesses with the mostesses that I have access to, and get her to have a little spot on my blog to share good ideas for such things as this. And I wish I could think of a better title for what I hope to become a regular occurrence on P&S, because all I can think of now is LoMostess, LoHostess? I need help. In a major way. Please think of something creative and leave a comment. It's for your own good as it will mean that we will get more of Lauren's tips and recipes on a regular basis.
Anyway, after a trip to Greece, and getting ready to stay with a Greek family, the Littles, I figured Lauren's tzatziki is the perfect introduction dish for this new feature as well as the perfect thing to take this weekend. She made this for a ranch trip a couple of weekends ago and much to our delight said that because it was made with 2% Greek yogurt, it was virtually super low cal. So, no worries if you want to cover your carrot top to bottom with only two small spaces where your fingers grip...it's healthy. And, tasty! It's cool, and fresh, and deceptively light.
So here is her RECIPE:
2 cups Greek yogurt (I use Fage 2%)
1 large English cucumber, peeled and coarsley grated or finely diced
3 cloves garlic, minced
1/4 cup fresh dill leaves, finely chopped
3 sprigs of mint, chopped
1/4 medium onion, finely chopped
Salt, Pepper, and Chili flakes to taste
Mix everything together and add more of any ingredient you'd like to be more pronounced. Serve with pita, cut veggies, or use as a condiment for grilled meats, poultry, or sandwiches.
Do what she says, and you will be a happy camper. As happy as these two fellas: