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I can't even count how many contests and sweepstakes I have entered in the last few years, but I never seem to win anything...
A few weeks ago, I entered a contest on the BlogHer website for Fage Yogurt. It's really good Greek yogurt that Tom and I discovered a few years ago. And I won! I finally won!
The Fage arrived today. Two each of: 2% and Fat free plain yogurt, cherry, strawberry, peach and honey. The cool thing about Fage yogurt is that the fruit (or honey) is in a small container on the side. So you can mix in as much or as little into the yogurt as you want.
We like using the plain yogurt to make Tzaziki, a Greek appetizer/dip. The following is an easy Tzaziki recipe:
Ingredients:
16 ounces (2 cups) of thick Greek yogurt (like Fage)
4 to 10 cloves of garlic, finely chopped
1/2 cup grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Dry the cucumber between sheets of paper towels.
Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed.
Serve well chilled.
The garlic taste will become more pronounced the next day.
Good for about 3 days if kept refrigerated.
Yield: about 2 1/2 cups
A few weeks ago, I entered a contest on the BlogHer website for Fage Yogurt. It's really good Greek yogurt that Tom and I discovered a few years ago. And I won! I finally won!
The Fage arrived today. Two each of: 2% and Fat free plain yogurt, cherry, strawberry, peach and honey. The cool thing about Fage yogurt is that the fruit (or honey) is in a small container on the side. So you can mix in as much or as little into the yogurt as you want.
We like using the plain yogurt to make Tzaziki, a Greek appetizer/dip. The following is an easy Tzaziki recipe:
Ingredients:
16 ounces (2 cups) of thick Greek yogurt (like Fage)
4 to 10 cloves of garlic, finely chopped
1/2 cup grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Dry the cucumber between sheets of paper towels.
Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed.
Serve well chilled.
The garlic taste will become more pronounced the next day.
Good for about 3 days if kept refrigerated.
Yield: about 2 1/2 cups
What? No dill? I have a similar recipe (my own) and find that dill adds a nice touch. Congratulations!
ReplyDeleteI'm not sure I have ever tried it with dill...maybe you could send me your recipe and I'll try it with my new/free yogurt?! :)
ReplyDeleteI just made some Tzaziki with my free yogurt - the dill adds a nice flavor. Thanks for the tip!
ReplyDelete