Posts Tagged ‘Lebanese dip’

I received my cookbook the other day and was so excited to try my first recipe.  If all goes well, I will offer at least one recipe from this book per week.  If anyone else has this book and would like to participate in making the recipes, please let me know.



Page 9, Appetizers. First recipe in the book by Jeanann Murphy is Tzatziki.  This is a Lebanese recipe.  The recipe listed in “A Taste Of Utica”  turned out fabulous.  Perfect for a summer afternoon and also can be called “cucumber dip”.

I reduced the quantities of the ingredients because there were only two of us tonight. 

  • 1 cup Greek style non-fat yogurt (I use Greek style because it is pre-strained so you don’t have to leave it overnight to let the liquid run out of it)
  • 1/2 cucumber
  • 1/4 tsp salt
  • 1 garlic clove, pressed and minced
  • juice of 1/2 a large lemon
  • ground pepper

Note:  if you use Greek style yogurt, only drain for a couple of hours but even that’s not necessary if you are in a rush.


Line a colander with paper towel. Pour in yogurt and place colander over a bowl and place in fridge overnight.

The next day ( or a couple of hrs later if using Greek yogurt), peel cucumber, cut in half length wise, remove seeds and slice thin.  Put in colander in sink and toss generously with salt.  Let it sit about an hour, rinse and pat dry.  Mince the cucumber. 

Put the drained/thickened yogurt into a bowl and stir in the garlic, cucumber, lemon juice, salt and pepper.  Adjust seasoning to taste.

Serve with pita bread, flat bread, or fresh vegetables.  You can also put it on a burger or in chicken pitas as suggested in the book.


Enjoy… I know you will.



Read Full Post »