I don’t celebrate St. Patrick’s Day quite as hard as I used to. But we have some friends who always have a big party and (luckily) we can also include the kids. So, instead of boozy brownies and shots, I’m now the kind of person who brings a veggie tray.
But, hey, I can make a veggie tray festive, right? The colors of Ireland’s flag make for a great veggie display! And I can make veggies taste great with a little tzatziki dip to go with it. I based my recipe on this very authentice recipe from Inspired Taste, but was too lazy to squeeze out the cucumber juice. Instead, I just finely diced the peeled cucumber and it was just fine. Definitely try to let this set for a few hours in the fridge so the flavors set in.
Cucumber Dill & Feta (Tzatziki) Yogurt Dip
adapted from Inspired Taste
1 small cucumber
14-16 ounces containers Greek yogurt
2 tablespoons lemon juice
1 teaspoons finely minced garlic (1 large clove)
1 tablespoon finely chopped fresh dill (or 1/2 tablespoon dry)
2 teaspoons apple cider vinegar (can substitute white vinegar)
2 ounces feta cheese, finely crumbled
1 teaspoon salt plus more to taste
Peel and quarter cucumber lengthwise and use a spoon to scrap away seeds. Finely dice the cucumber and set aside.
In a medium bowl, combine yogurt, lemon juice, garlic, chopped dill, vinegar, cucumber and the feta cheese. Season with 3/4 teaspoon of salt then taste and adjust as necessary with more salt.