Tzatziki Dip

It’s that time of the month again. Don’t worry, I’m not going to share any sensitive female information with you, it just means that it’s time for the monthly Dutch Foodblogswap! This time ’round I got the blog Pure Foodie assigned, which didn’t contain a lot of baking recipes so I went for something a little out of my comfort zone: et voilà, tzatziki dip! Great with some (spelt)bread though.. Just spreading the “bread love” here (pun intended)! 

This also meant that I got to use my favorite new cooking tool, one that wouldn’t necessarily have come up if I’d stuck with baking recipes: the julienne cutter. Honestly, a julienne cutter makes any salad better. I cut zucchini, carrots and cucumber with it mainly, and it just makes a salad so much fun and I always get the feeling I’m eating in a restaurant. Also, you can pretend a salad is spaghetti without all the calories: now that is what I’m talking about. You don’t háve to use a julienne cutter for this recipe, but it makes it look really fancy-schmancy. Up for some bread and tzatziki love? That’s what I thought!
Recipe Tzatziki Dip
This Tzatziki dip is best served immediately, on toast or as an accompaniment to a spicy (Greek) meal!
Serves: 1-2 people
1/2 cucumber,
1 small garlic clove, minced
5 tablespoons greek yoghurt 
2 tablespoons fresh parsley, chopped finely
1 tablespoon honey
pepper and salt to taste
2 tablespoons crumbled feta cheese (optional)
1. Peel and deseed the cucumber. Dice, grate or cut it julienne. If you are making the tzatziki ahead, sprinkle with salt and leave to sit on clean kitchencloth for about an hour. Then try and squeeze as much liquid out of the cucumber as you can, and dry it with a kitchencloth or kitchen towel.
2. Mix the cucumber with the rest of the ingredients until everything is evenly distributed. Serve immediately, or store in the fridge. Tzatziki doesn’t keep for very long, so I suggest you use it within a day or two .

Source: Pure Foodie

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