by Katie on March 30, 2010
I have been on a real Mediterranean kick lately, and this appetizer is no different! I know, I know, Tzatziki is supposed to be a sauce not a dip. But I can’t help it, I think it goes great with crispy baked pita chips. There are a million different recipes for Tzatziki sauce as each person has their own unique version. Below is my version, which is very quick and easy to assemble – but please take a look at this recipe from Kalyn’s Kitchen and also this recipe from Simply Recipes for some great ideas and twists! I like my Tzatziki on the tangy side, so I sweetened up the pita chips to compliment! It is a combination I highly recommend.
Tzatziki Dip (Serves 8):
2 c non-fat Greek yogurt
1 c english cucumber, seeded and finely diced
4 cloves of garlic, finely minced
1 1/2 tbsp lemon juice
1 1/2 tbsp dill
1 tbsp good quality extra virgin olive oil
1 tsp salt
1/2 tsp pepper
Place yogurt in large bowl. Seed and dice cucumber and dry with paper towel to remove excess moisture. Add cucumber, garlic, lemon juice and dill to the yogurt. Stir to combine. Pour olive oil on top of yogurt mixture and stir until incorporated. Add salt and pepper and stir to season. Cover and leave in refrigerator for at least one hour.
Sweetened Pita Chips (Serves 8):
1 tbsp paprika
1 tbsp chili powder
1 tbsp cinnamon
1 tbsp sugar
1 tsp salt
olive oil
6 whole wheat pitas
Preheat oven to 375 degrees. Combine paprika, chili powder, cinnamon, sugar and salt in small bowl. Split each pita into two round halves. Working with one half at a time, drizzle olive oil onto pita and distribute evenly with pastry brush. Sprinkle seasoning on pita. Repeat with remaining pitas and stack all pita halves. Cut stack of pitas into 6 triangles (total of 72 pieces). Spread pitas out onto baking sheets in single layer and bake for 10-12 minutes or until browned and crispy. Allow to cool before serving.
by Katie on March 23, 2010
I have a very clear philosophy when it comes to cooking: keep the ingredients simple, but make the ingredients the best they can be. If you are going to make a simple appetizer, like the one in this recipe, make each ingredient shine. In this recipe, I have marinated the cubes of feta in a light vinegarette and I have oven roasted grape tomatoes instead of using jarred sundried tomatoes. The parsley pesto is meant to swirl on the plate so each appetizer can pick up a little bit of the sauce. But you can serve the pesto in a little bowl for dipping as well. These little bites have big bursts of flavor and go well with a dry, white wine. Enjoy!
Cyprus Skewers (Serves 4):
16 – 1 inch cubes of feta cheese
1/2 c white wine vinegarette (recipe below)
16 pitted, whole kalamata olives
16 whole grape tomatoes, oven roasted (directions below)
Parsley pesto (recipe below)
Marinate cubes of feta in vinegarette for 30 minutes in the refridgerator. Assemble skewers by sliding one cooled oven roasted tomato, one olive and one cube of feta. Repeat. Drizzle parsley pesto on serving plate and arrange all skewers on top.
White Wine Vinegarette:
1 tsp dijon mustard
1/4 c white wine vinegar
1 tsp italian seasoning
dash of salt and pepper
1/4 c olive oil
Combine mustard, vinegar, italian seasoning, salt and pepper. Whisk to combine. Add olive oil in small stream while whisking continuously.
Parsley Pesto:
1/4 c pine nuts
1/4 c parmesan cheese
1 squeeze of lemon
1 c loosely packed parsley
olive oil
salt and pepper
In food processor, combine pine nuts and parmesan cheese. Pulse until cheese and nuts are finely chopped. Add parsley and squeeze of lemon juice. Pulse to chop. While running processor, drizzle in olive oil until pesto is loose and moves freely around the processor (approx 1/2 cup). Season with salt and pepper to taste
Oven Roasted Tomatoes:
Preheat oven to 375 degrees. Wash and dry grape tomatoes. Place tomatoes in lined baking sheet (These make an awful mess! Make sure you line your pan for easy clean up). Drizzle tomatoes with olive oil and salt and pepper. Toss to combine. Roast for 20 minutes. With the back of a fork, press down on each tomato to flatten it. Continue roasting until skins are blackened. Cool in pan. Gently remove each tomato from the pan with a fork.
