Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.
Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.
Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
Yogurt Dip:
Cut the cucumber in
To Make The Greek Salad: Chop lettuce. Using a
ave tried out other Faki recipes. Here are my favorite additions
Spread the hummus in a smooth layer in the bottom of an 8x8 inch baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.
cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are
cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black
ou want to serve the dip, take your yoghurt and put
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days. This also makes a great sauce for cooked vegetables or fish.
Combine pork, garlic, herbs, garam masala and 1 tsp salt. Form into 12 croquettes. Cook in a heated, oiled frying pan until browned all over and cooked through.
Meanwhile, make yogurt dip by mixing together yogurt, mint and lime juice.
Arrange croquettes, pitas, yogurt dip, salad mix, mango chutney and lime wedges on a platter and serve.
Preheat oven to 400\u00b0F.
Place bread in a single layer on a baking tray. Spray both sides of bread with oil and sprinkle one side with fennel seeds. Bake 5-10 minutes or until crisp and golden.
Meanwhile, process artichokes, chickpeas, garlic, cumin and tahini in a food processor, until smooth. Add yogurt and parsley. Process until thick and creamy.
Spoon dip into a shallow serving bowl. Using the back of a spoon, make a circular indent in surface of clip. Drizzle dip with oil and sprinkle with paprika. Serve.
shallow bowl.
Quickly dip half the ladyfingers in the
Lightly coat inside of pizza crust with salad dressing.
Marinate chicken breast in remaining salad dressing for 1 hour- Grill until done- about 10 minutes over medium heat.
Spread spinach dip over crust.
Slice chicken into bite sized pieces and spread evenly over pizza.
Add red pepper, cucumber, and tomatoes.
Sprinkle with feta.
Slice into thin wedges.
May be made several hours ahead and stored in refrigerator.
Mix: 1/2 cup flour with the Greek seasoning.
Dip potato wedges in melted margarine.
Coat with the flour and seasoning mixture.
Lay potatoes in 9x13-inch pan.
Put layer of onion slices over potatoes.
Sprinkle some of the Greek Seasoning over onions.
Put in 400\u00b0 oven for 45 minutes to 1 hour.
In a bowl, combine tzatziki and seasoning mix. Set aside. Thread tomatoes, green pepper, cheese, olives and cucumber onto skewers. Serve with dip. Garnish with rosemary.
ll the cookies, you can dip them in batches directly into
Mix the ground beef, diced onion, chopped mint, mustard, egg, milk, breadcrumbs, cumin and curry. Season then divide the mixture into about 20 meatballs. Heat the oil in a large frying pan and cook the meatballs for about 10 mins, turning regularly.
Gently squeeze the excess liquid from the grated cucumber then mix it with the yogurt and garlic. Serve the meatballs with the yogurt dip and garnished with mint leaves.