One More Day

Why is it that even with the extended holiday weekend, I always want just one more day?

Despite this unfulfilled desire, I did have a really great weekend.

We dog sat our friend’s sweet Cavapoo, who we absolutely love and adore; had yet another delicious meal at Davanti Enoteca with another couple; spent quality time with one of my closest friends; and squeezed in some rest and relaxation.

Yogi – the sweetest dog ever

The only thing I didn’t allow much time for was cooking.

I did however, manage to whip up one of my favorite snacks, Ina Garten’s Tzatziki Sauce, which I’ve been enjoying all week with cut up veggies and pita bread. This sauce is also fabulous on chicken kabobs, baked salmon or falafel.

Cucumbers – seeds removed

Grated cucumber – so much water drains out!

Tzatziki – ready for dipping


What You Need

  • 1 lb plain yogurt – whole milk or low-fat (I use fat-free Greek yogurt)
  • 1 hothouse cucumber, unpeeled and seeded
  • ½ cup sour cream (I use reduced-fat)
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 1 tablespoon good olive oil (I left this out)
  • 1½ teaspoons minced garlic
  • 1½ teaspoons minced fresh dill
  • 1½ teaspoon Kosher salt
  • Pinch freshly ground black pepper

What To Do

  1. Place the yogurt in a cheesecloth or fine mesh strainer and set over a bowl.
  2. (I skip this step because I use the already strained Greek yogurt)
  3. Grate the cucumber and toss with 1 teaspoon kosher salt; place cucumber in another strainer and set over another bowl.
  4. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
  5. Transfer the thickened yogurt to a large bowl.
  6. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.
  7. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill and ½ teaspoon salt, and pepper.
  8. You can serve it immediately or allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend.


If serving the tzatziki as an appetizer, cut up pita bread into triangles, brush with olive oil and sprinkle with parmesan cheese and bake on a baking sheet in the oven at 350° for 5-10 minutes or until browned. Also serve with fresh vegetables.

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