Here is our recipe for two Greek appetizers. You can serve them as a dip, a cracker spread, a condiment or a sandwich spread for gyros or wraps.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Tzatziki

2 cups fat free plain yogurt (Greek is best)
1 hot house cucumber (not the waxed kind)
4 cloves garlic, crushed (maybe less if you don't really love garlic)
2 T olive oil
1 T fresh dill weed, minced
salt and pepper to taste

Drain the yogurt in a strainer just made for this because we use cheese all the time. If you don't have one, strain over cheese cloth over a strainer, set over a bowl. Do this at least an hour.

Chop the cucumber, salt and mix well. Drain in a colander.

Mix yogurt, cucumber, garlic, olive oil and dill together well. Add salt and pepper to taste. Top with Olive Oil when serving. Garnish with a piece of dill.

Hummus

1 8 oz. can garbanzo beans
4 cloves garlic, peeled and crushed
1 shallot, minced
1/4 cup sesame tahini
salt and pepper to taste
olive oil
2 T minced fresh parsley

Mince garlic in food processor. Add shallots, garbanzos, tahini, salt and pepper. Process well. Add enough olive oil to get the consistency to spread. Add parsley and process until mixed. Serve, topped with olive oil. Use as a spread. Excellent on veggie sandwiches or wraps.

Peggy Bloodworth left a job as a sales VP in a high tech company entertaining clients around the world for a personal chef and catering business where she is chef for swank party givers in Research Triangle Park, NC. More party ideas, recipes, menus and pictures can be found on her website swank website. She maintains a large garden and vineyard. Menus are well researched, recipes are mostly original and the ingredients are fresh, organic and frequently from her garden.

Article Source: EzineArticles.com

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