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Tag: Yogurt

Tzatziki (Greek Dip)

Tzatziki (Greek Dip)

(Above: This Greek dip is healthier and less fattening than sour cream based dips, but tastes just as good, if not better.)

After our first trip to Greece in 2011, I started experimenting with some Greek dishes.

This is a very addictive yogurt and cucumber dip and is served everywhere in Greece, including on Gyros you buy from street vendors. We like it as a dip for lightly toasted pita chips, which we served at our Big Fat Greek Mother’s Day Party.

We also had our friend Chris and his family (who are from Crete) over for dinner and they raved about this dip, so it must be authentic.

Tzatziki (Greek Dip)

October 13, 2018
: 20 min
: 1 hr 20 min

This is easy to make in about 20 minutes but you should let it rest in a refrigerator for at least an hour before serving.


  • Greek yogurt (16 oz.). It’s better with the whole fat Greek yogurt, but I’ve used the low-fat and non-fat Greek yogurts and it’s been great too. It just depends on whether you want to save a few calories or not. Whatever you choose, it’s less fattening and more healthy than any sour cream dip: and much tastier.
  • Cucumber (1 large)
  • Garlic cloves (3 cloves. The recipe I have calls for 5, but I found it too strong. And I love garlic.)
  • Dill (A small bunch. About 1-2 tbsp.)
  • Olive oil (1/8 to 1/4 cup. The recipe I have calls for a 1/2 cup, but I found less is best.)
  • Salt, pepper (to taste)
  • Lightly toasted pita chips
  • Step 1 Put salt, garlic, and dill in a food processor and mince fine.
  • Step 2 Wash the cucumber and peel strips lengthwise so the cucumber looks like is has stripes. Then grate it and dump it into a colander to drain. You can press down on the small pieces to get more moisture out.
  • Step 3 If the yogurt isn’t already strained, then dump it into a colander too to allow excess moisture to drain out.
  • Step 4 Put yogurt, cucumber, garlic mixture, olive oil, salt and pepper into a bowl and mix thoroughly.
  • Step 5 Cover and store in the refrigerator for at least an hour. Several hours or overnight is even better.
  • Step 6 Serve with lightly toasted pita chips. (Simply cut pita bread into triangles. Brush on olive oil and salt and bake in a 400 degree oven on a cookie sheet until lightly toasted.)
Quick, Easy and Filling Greek Breakfast

Quick, Easy and Filling Greek Breakfast

Yogurt with honey and an iced coffee.

(A Greek frappe and yogurt with honey makes a good filling breakfast.)
In Greece there’s a thing called a “frappe.” You see people drinking them everywhere, in restaurants, outdoor cafes and small bars. It’s an iced coffee but without any pretense. The beans aren’t exotic. They’re not roasted for hours over a Burmese fire pit by monks. In fact, no beans are sacrificed in the making of this coffee.

Instead (be ready to turn your nose up), the coffee is made with instant coffee: Nescafe, to be exact. But don’t be too snobby to try it or else you’ll be missing something really good: a dark, sweet, and bold coffee that mimics an iced espresso or iced cafe latte.

Invented by a Nescafe representative named Dimitris Vakondios in 1957 in the city of Thessaloniki, the frappé  is one of the most popular drinks in Greece and Cyprus, and is available at virtually all Greek cafés. In can be available in your home too by following this easy recipe.


  • Nescafe instant coffee (Greek specialty stores sell the kind sold in Greece which I’m told makes a difference. I have some but it’s running out and recently purchased some American Nescafe instant coffee. I’ll update this post to let you know if that works too. I’m confident it will.), 1-2 teaspoons.
  • Milk or evaporated milk, to taste. (I use regular whole milk.)
  • Sugar. (I’d recommend at least one teaspoon).
  • Ice, enough to fill a tall glass at least half way.

What to do:

A plastic container with a small amount of coffee in it.
This is the container I use to make a Greek frappe.

You’ll need something to shake up the instant coffee. A jar or plastic container works, anything with a tight lid. You could also try a small cocktail shaker.

Put the instant coffee in the container or choice with a tight lid. Add a splash of water and shake it up for about 30 seconds, until there is only foam, no liquid.

Coffee foam over ice in a glass.
This is what the foam looks like poured over ice.


Pour the coffee foam over ice in a tall glass.

Rinse out the container with small amounts of water and shake again. And then pour the cold water over the ice and coffee foam in the glass.

Add milk.

Next, to complete your breakfast, put plain yogurt in a bowl and drizzle it with about a half teaspoon of honey. Opa!!


Frozen Fruit and Yogurt Rollups

Frozen Fruit and Yogurt Rollups

Here a blueberry and mango combination was used.
Here a blueberry and mango combination was used.

It’s Super Bowl Sunday and I’m making chili, chicken wings and pub kettle chips but to make myself feel better about those indulgences I searched online for something healthier.

You have to let the rollups sit in the freezer for 2 hours before you can eat them.
You have to let the rollups sit in the freezer for 2 hours before you can eat them.

I found this recipe for frozen fruit rollups: a perfect dish to make with kids. And lucky me I had kids on hand to help out as my great niece and two great nephews spent the night with us. With a little guidance, they were able to make their own rollups and had fun choosing which frozen fruit to use.

I bought bags of frozen blueberries, strawberries, mangos, and a bag that had a combination of bananas and strawberries. And I used vanilla-flavored greek yogurt.

Find more recipes in the Recipe index.

This one had strawberries and bananas.
This one had strawberries and bananas.
Yogurt Sundaes

Yogurt Sundaes

Nothing is as quick and easy and sweet.
Nothing is as quick and easy and sweet.

Here’s a nice, light dessert for a summer’s night whether you’re on a diet or not. I sometimes prefer this to ice cream.


  • Greek Yogurt, non-fat. 8 oz.
  • Strawberries, sliced. 3 or 4, preferably locally grown.
  • Blueberries, a handful, preferably locally grown.
  • Walnuts, about 1/8 of a cup, crumbled into small pieces.
  • Honey. About 1/2 tsp.

What I did:

Mix strawberries and blueberries with yogurt.

Sprinkle walnuts on top.

Drizzle honey over it.