New Spin on a Classic: Tzatziki

If you're not familiar with Tzatziki, it's the most baller dip of all time. It's also a staple in Greek cuisine. A few years ago, a friend and I created our own take on the classic recipe and it's so yummy that I wanted to share it!

1/2 tub of Stoneybrook Farm lowfat plain yogurt

2 small to medium cucumbers, peeled, halved, and seeded

2 roma tomatoes, seeded and finely diced

Juice of 1 lemon (usually yields about 2 tablespoons of juice)

1/2 cup finely chopped fresh dill

4 tablespoons finely chopped fresh mint (optional)

2 cloves finely chopped garlic (I am a garlic fiend so I go with 4)

1/2 tub of crumbled feta cheese

salt & pepper to taste

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Place the yogurt into a large bowl. In a separate bowl, using a cheese grater to shred each cucumber. Then transfer the grated cucumber into some layered paper towel and squeeze all the water out - the actual amount of water in a cucumber is shocking (note: this sounds a lot more ridiculous than the act of really doing it is). 

Add all other ingredients  to the yogurt and cucumber mixture and stir. Personally, I like to use a good crusty french, multigrain, or cuban roll of bread to dip - but any and all veggies are great as well as toasted pita bread. This version of tzatziki is also killer on pretty much any wrap or salad.

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It's healthy, yummy, and the perfect summer snack. You can also easily make this vegan by using soy yogurt and omitting the feta.

Enjoy!