According to author Diane Kochilas, dips and spreads hold a special place in the Mediterranean diet and are integral to the meze culture found throughout the Mediterranean. No matter the accompaniment for the dip — a charred piece of pita, a crusty bread stick, or a traditional Greek salad of cucumbers, tomatoes, red onions and feta — most folks delight in the infinite variety, texture and flavor of them all.
A Note About Tzatziki
“I get so many requests for how to make tzatziki, the classic Greek yogurt-cucumber-garlic dip, and most people cannot believe how easy it is,” says Diane. “This take on a classic tzatziki is an easy and healthy way to impress guests and the perfect example of how to ‘think’ Mediterranean diet with Mediterranean ingredients that are everyday products you can find at your local supermarket. Enjoy this easy, healthy Mediterranean diet snack with friends and embrace the Mediterranean lifestyle anywhere!”
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Tzatziki with a Twist
- Yield: Makes 1 ½ cups 1x
Description
No matter the accompaniment for the dip — a charred piece of pita, a crusty bread stick, or a traditional Greek salad of cucumbers, tomatoes, red onions and feta — most folks delight in the infinite variety.
Ingredients
- 1 1/2 cups Greek yogurt
- 2 medium carrots, peeled
- 1 heaping tsp Greek garlic puree or 2–3 cloves garlic, minced
- 1 tbsp chopped sea fennel or kritamo (which I found at Stamoolis in the Strip District, but you can substitute with capers if you prefer)
- Grated zest of 1 lemon
- Sea salt to taste
- 1/4–1/3 cup extra virgin Greek olive oil
Instructions
- Transfer the Greek yogurt to a mixing bowl.
- Grate the carrots. Add the carrots, garlic, sea fennel and lemon zest to the yogurt.
- Season lightly with sea salt. Mix in 1/4 cup or more of olive oil and transfer the carrot tzatziki to a serving bowl. Drizzle with additional olive oil. Serve with breadsticks, crudité, or Greek barley rusks.
Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare
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