I keep getting cucumbers in my boxes from my Arkansas farm coop. I didn’t think that I even liked cucumbers until this summer. However, I think I may have turned into a cucumber fan.
We have all heard that a Mediterranean diet is one of the very best and cucumbers are used often in Greek foods. I looked up several recipes for cucumber spreads, etc. and this is what I have settled on.
2 cups plain yogurt (I prefer Greek but didn’t have 2 cups so I used plain)
8 oz. cream cheese, softened
1 large cucumber, seeded, peeled, finely chopped and drained (get as much water out of it as possible – I let my sit out for a few minutes and keep draining it. I pulse it a few times in my blender and drain it again.)
1 T. onion, finely chopped
1 T. dried dill weed
Juice of 1/2 lemon
2 garlic cloves, minced
1/2 t. salt
1/2 t. ground black pepper
Mix all together and chill for about 2 hours. Serve with vegetables or pita chips.
I love soft pita chips so I found this recipe to go with the Tzatziki dip on farmgirlfare.
2 1/2 cups bread flour
2 t. salt
1 T. sugar
1 1/2 t. rapid rise yeast
2 T. extra virgin olive oil
1 cup warm water
Mix 1 cup flour and the rest of the ingredients until combined. Gradually add the rest of the flour. I used my Kitchen Aid mixer and changed the attachments.
I switched to the dough hook to let the machine knead it for me.
Roll each ball flat and place on small piece of foil and bake in 500 degree oven.