Tzatziki--It's what's for dinner!

Well tzatziki and pita and spinach-feta hummus and lettuce and tomatoes and a little beef. YUM! We layered like tostadas because I couldn't get the wheat pockets to open.

TZATZIKI

1 pint sour cream (I used plain yogurt instead with a little sour cream added in.)
· 1 English cucumber , peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remove extra water (the long, thin, almost seedless kind)
· 3 garlic cloves , mashed to a paste
· 1/2 cup olive oil
· 1 tablespoon red wine vinegar
· 1 tablespoon minced fresh dill (optional)
· to taste salt
Directions
1. Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
2. Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.

We made the hummus from scratch too but I have to warn you. The recipe calls for 1/4 cup of crushed red pepper flakes, we only used one Tablespoon and it was still WAY hot. I would ommit altogether next time or maybe only use a tsp otherwise super yummy. My dh said he would eat it as a chip dip.

SPINACH FETA HUMMUS
1 can garbanzo beans/chickpeas (15 oz), drained
1/2 cup fresh spinach
3 oz, crumbled feta cheese
1/4 cup olive oil
3 tablespoons lemon juice
1/4 cups red pepper flakes
1 teaspoon roasted garlic
PREPARATION:
In a food processor combine, beans, spinach, garlic, olive oil, and lemon juice. Blend well. Add cheese and red pepper flakes and blend to a smooth and creamy dip.

And I just wanted to say thank you to Samantha at Living Creatively for sending me this beautiful Valentine. So appreciated.

Have a great day.