Alexander loves baby carrots. Although every so often he gets finicky and won’t touch them.

I have found that if I keep his food interactive he will stay interested. Having something to dip the carrots in keeps his interest.

This is a great dip for vegetables and pita chips (recipe to follow soon) as well as a wonderful accompaniment for chicken cutlets. It is a traditional Greek dish that is usually served with chicken gyros.

Avec Amour, Victoria and Alexander

Tzatziki – Greek Cucumber Dip

Yield – 2 Cups

1 Cup English Cucumber, finely diced

1/2 teaspoon Table Salt

1 Cup No Fat Greek Yogurt

Juice of 1/2 a Lemon

1/4 teaspoon Kosher Salt

1 teaspoon Fresh Mint, finely minced packed firmly

1/2 teaspoon Dried Dill

1. Lightly peel and finely dice cucumber,

removing seeds, toss with 1/2 teaspoon of salt and let sit 1/2 hour.

Drain off bitter juices and rinse.

 2. Squeeze half lemon into mixing bowl and remove seeds,

 add yogurt,

 finely mince mint and add to bowl,

 add cucumber, salt and dill,

 stir together and chill for minimum 1 hour before serving. This will keep in refrigerator for up to three days.

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Tzatziki – Greek Cucumber Dip From Alexandersmom.com

Ingredients

• 1 Cup English Cucumber, finely diced
• 1/2 teaspoon Table Salt
• 1 Cup No Fat Greek Yogurt
• Juice of 1/2 a Lemon
• 1/4 teaspoon Kosher Salt
• 1 teaspoon Fresh Mint, finely minced packed tightly
• 1/2 teaspoon Dried Dill

Instructions

1. Lightly peel, seed and finely dice cucumber, toss with 1/2 teaspoon salt and let sit 1/2 hour. Drain off bitter juices and rinse.
2. Squeeze half lemon into mixing bowl and remove seeds, add yogurt, cucumber, mint, salt and dill, stir together and chill for minimum 1 hour before serving

Notes

This will keep in refrigerator for up to three days.

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