Posts Tagged ‘Dips’
In Greece, when friends get together for lunch, it is an all day affair! Whether there are 4 or 14 dining, the amount of food is almost the same. The table is covered with small plates, called mezethes. For sure you will find tzatziki, slices of feta with oregano, mixed olives, salads, and a variety of dips and sauces like these. Food is always eaten “family style” and shared among everyone at a table. You order ala carte and pass the plates around until all the food is gone and the glasses of ouzo and wine are empty. A minimum of two hours but more commonly three to four hours of eating, talking, drinking, and then eating and drinking some more. If you have never experienced this, it is indescribable how the time passes when you are surrounded by good food and good friends! Here are a few feta dips that can easily be put together for exactly such an occasion.
I almost always have enough Greek ingredients in my fridge to toss together a Greek salad or put a “Greek spin” on something typically American. Some common staples in my fridge and pantry are - but not limited to- plain, nonfat Greek yogurt we buy it in bulk, bell peppers, seedless cucumbers, ripe tomatoes – in the winter I always get the cherry tomatoes; they are the only ones that still taste like a tomato, white, red, and sweet potatoes , red onions, fresh and/or frozen spinach, feta cheese, kefalotyri -a type of hard cheese you grate, kalamata olives, garlic, Greek oregano, fresh dill – or blended fresh dill in a tube, mint - dry or fresh, bay leaves, cinnamon sticks, pita bread or chips, chickpeas or premade hummus, fresh lemons, mountain honey, frozen phyllo, ouzo, and of course tons of olive oil.
I am sure everyone has heard of Greek yogurt, it is everywhere here. But do you know what makes it “Greek” and do you understand the nutritional benefits over just regular yogurt?
First, Greek yogurt is still simply yogurt! The key factor in making it qualify as Greek is that it is a strained yogurt. It іѕ produced wіthоut adding аnу stabilizers оr gelatin tо the finished product. Since it iѕ а dairy product produced bу the bacterial fermentation of milk, it саn be produced іn small quantities by аnуonе аt home. You juѕt nееd sоmе milk, time and patience аnd thе bacteria wіll do іtѕ job. The end result is a more dense, creamier, and rich tasting yogurt. Of course it is still offered in full, low-fat, and non-fat options.
Hummus is pretty popular in the States. When I was home this summer, I went to the supermarket and was amazed by all the different blends and varieties of hummus. And some of them were advertising it as a Greek product. That seems a little funny to me since in the whole 2 1/2 years I have lived in Greece, I have only found it once in a Thessaloniki shop (and probably in Athens too). It is not common to find pre-made hummus packages, and it is has also not been popular among the Greeks I have been sharing a table with.
Finally… an updated blog post! These dips are both easy and delicious!
I am still in the States, moving around and staying busy as ever. Believe it or not, we have still not heard any updates about transferring abroad and I am leaving in 9 days back to Greece. As of tonight, the EU leaders are trying to determine what the future holds for Greece and how to prevent a domino effect of bankruptcy and default, although, “Greece is in a uniquely grave situation in the euro area,” the statement said. Article Here. And as of now, it looks that everyone is pulling together to help Greece, read further here. I won’t bore you with the details but the links above are from the BBC webpage and provide very insightful information if you are interested.
The dips of all dips.
The condiment that you can eat with almost anything.
The simplest, easiest, and most delicious Greek dip.
I am sure that you have at least heard of it and most of you have probably tasted it. And then some of you will understand how delicious it is and can relate to my obsession with making it. We usually always have some fresh, homemade tzatziki in the house. It really can be almost eaten with anything. Sometimes we eat it for breakfast on bread, sometimes as a snack with sliced or chopped fresh veggies, but we most commonly eat it with lunch or dinner no matter what we are having.