Avocado-Yogurt Dip

This is a great way to make your avocados stretch further, if you want a dip and can't make enough guacamole.  My preference is still guacamole any day, but this is yummy too.

Ingredients:

3/4 cup Greek Yogurt
1/4 Red Onion
3 Avocados
1 Garlic Clove
3 tbsp Cilantro
1 Jalapeno Pepper, seeded
2 tbsp Lime Juice
1 tbsp Cumin
1 tsp Salt

1. Place all ingredients into blender and process until smooth.

Sorry I forgot to take a picture of the result, but I can assure you that it was green and beautiful. And makes a lot.

------------------------------------------------------

Original Recipe:

My Recipes (Cooking Light)

Nutritional Information

Amount per serving

• Calories: 70
• Calories from fat: 76%
• Fat: 5.9g
• Saturated fat: 0.9g
• Monounsaturated fat: 3.6g
• Polyunsaturated fat: 0.7g
• Protein: 1.3g
• Carbohydrate: 4.6g
• Fiber: 2g
• Cholesterol: 0.0mg
• Iron: 0.4mg
• Sodium: 83mg
• Calcium: 21mg

Tzatziki Sauce OR Cool Cucumber Soup

This is a delicious sauce to put on anything - fish, meat, and anything Mediterranean.  It works really well on falafel...mmm.  But this time, I put it on the Salmon Croquettes.

This recipe makes for a lot of it - so I halved it below.  But it's so light that it also would make for a delicious cold cucumber soup too, if you wanted more.

Ingredients:

1 Cup Greek Yogurt
1 Garlic Clove
1 Cucumber, chopped
1.5 tbsp. Lemon Juice
1 tbsp. Salt
2 tbsp. Dill

The two cartons of Greek Yogurt pictured above were what I originally added, which made way too much.

1. Cut cucumber in half lengthwise and scoop out seeds with a spoon if necessary.  Try to get the less juicy cucumbers, and you can skip this step.  Chop coarsely.

2. Place cucumber in a colander and sprinkle liberally with salt.  Let sit for 30 minutes to draw water out.

3. Place all ingredients in blender and blend until smooth.  Refrigerate for 2 hours in order for flavors to settle and blend.

And there you go.

-------------------------------------------------------------------------

Original Recipe:

Kalyn's Kitchen

Spanikopita Dip

I was having a dinner party, so I wanted a dip for pre-supper munching.  This one is outstanding, and does really taste like Spanikopita.  I'll take anything with spinach and feta.

Ingredients:

1 Garlic Clove, chopped
1/4 Red Onion
2 Cups Greek Yogurt
1 Package Frozen Spinach
1 Tbsp. Fresh Dill (or 1 tsp dried)
1/2 Tsp. Salt
? Feta Cheese (1/3 of a package - I used Mediterranean Spiced)

 The original recipe called for sun-dried tomato and onion powder, both of which I eliminated because I didn't have them.  I also would now use only greek yogurt, but the original called for mayo as well.

1. Thaw spinach.  Place in a strainer and press out all the water you can.  Then put spinach into dish towel and press out the rest.  (The towel will turn green, so use an old one!)

2. Place all ingredients into blender and blend until smooth.  Refrigerate for 1 hour to let flavors combine.

Super easy. And a huge hit!

--------------------------------------------------------------------------

Original Recipe:

Sumptuous Spoonfuls