Cucumber Tzatziki Sauce

Cucumber Tzatziki Sauce is the perfect combination of ingredients tasted fantastic! The recipe is easy and it is delicious with lamb.

Ingredients

1 cup plain yogurt
1/2 medium cucumber, peeled, seeded and finely grated
2 cloves garlic, minced
1 teaspoon olive oil
2 teaspoons white wine vinegar
3 mint leaves, minced
1/2 teaspoon salt

Directions

In a small mixing bowl, combine the ingredients, stirring until well-blended and smooth.

Top with dill.

Serve.

Tip: Many recipes say that you dice or chop the cucumber – this is not the correct way. I actually finely grate mine, I then give it a gently squeeze, then place it in a paper towel in a sieve and allow to strain overnight in the fridge . Also, I love the bold, earthy flavor of dried herbs in this recipe, but you can use fresh versions of rosemary and marjoram, too. Since dried herbs are stronger, use 1 tablespoon of fresh herbs as a substitute for 1 teaspoon of dried. 

Creamy Avocado Sauce

This "Creamy Avocado Sauce" recipe is awesome on a turkey, chicken or salmon burgers or Mexican foods seasoned with chilies-lime.

Ingredients

3 large ripe avocados, peeled and pitted
2 green onions, finely chopped

1/4  teaspoon coriander powder
1/4  teaspoon sea salt
1 tablespoon olive oil
2-3  tablespoons lime juice
1/4  teaspoon garlic powder
3 tablespoons plain Greek Yogurt or sour cream

Directions

Put water in a blender first. 

Add remaining ingredients and blend until smooth and creamy. 

Refrigerate until ready to serve.

Baked Crab & Artichoke Dip

Nothing says, “this party rocks” Baked Crab & Artichoke Dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.”

Ingredients: 

2 (8 ounce) packages cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup finely diced red bell pepper

1/3 cup chopped green onions

3 cloves garlic, minced

2 tsp fresh chopped tarragon leaves

zest and juice from 1 lemon

1 tsp Worcestershire sauce

Sea salt and pepper to taste

1/2 teaspoon cayenne

1 1/2 pounds lump crab meat, drained

1 (14-oz) can artichoke bottoms

6 oz white Cheddar cheese, divided

1 large round or oval loaf sourdough bread

Directions

Preheat oven to 375 degrees F (190 degrees C). 

Line a baking dish with aluminum foil.

Combine ingredients in a large bowl; season with sea salt and black pepper.

Cut the top 1/3 off the loaf of sourdough bread and discard. 

Remove the bread filling and discard, leaving just the crust. 

Place in the prepared baking dish.

Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.

Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.