Tzatziki Dip.

Santorini, Greece is one of THE most beautiful places in the word. When Justin and I went there last year, we didn't ever want to leave. Gorgeous views, friendly people and incredible food makes it the perfect place to relax for a week. Or a year. Whatever.

After a late night flight to Athens and a short early morning flight to Santorini, we were ready to eat! There aren't many restaurants in Oia (the town we stayed in) that don't have incredible views. Pretty much everything in town looks out onto the caldera (volcano) and the endless blue waters. What more could you want?

The first thing we ordered in Greece? Tzatziki dip. If you've never had it before, it's delicious. Creamy, tangy, garlicky, fresh. It's one of my all-time favorite dips. This tzatziki dip was THE best we've ever had. It was so thick and creamy, we could have just eaten that for the rest of our trip and been happy.

Here's Justin with his first  Greek was some kind of pork. Mmmmm.

Santorini is know for it's beautiful sunset. Everyone in town gathers in one spot to watch the sun turn bright orange and dip into the deep blue water. Oia is such a small town that you really feel welcome. After a romantic sunset, you meander along the curvy main road and poke in the numerous shops on your way to dinner. If you're anything like us, you end the night with a trip to the local bakery and dessert on your balcony overlooking the city. (Sigh.) I wish every night could be like that.

Whenever I'm missing Santorini and feel like I need a vacation, I make this dip. It takes me right back to sitting on a balcony watching the sun start to set. Try this as a healthy alternative to serve at your next football party or as a low-fat afternoon snack. It's also delicious served alongside grilled meats for a fantastic light meal!

 Tzatziki Dip

Adapted from How To Roast A Lamb

{ Makes 2 cups }

16 oz. greek yogurt

1 shallot, diced

1/2 cucumber, peeled, seeded and diced

1 TBS dill, chopped

3 cloves garlic, minced

1/8 cup distilled white vinegar

juice from 1/2 lemon

salt to taste

cracked black pepper to taste

Place a coffee filter in a strainer and set the strainer over a bowl. Put the greek yogurt in the filter and place the bowl in the refrigerator for at least two hours to drain.

Discard water accumulated in bowl. Take the thickened yogurt and dump into the bowl. Add the remaining ingredients to the yogurt and season to taste.

Serve with toasted pita bread and fresh vegetables as an appetizer, or with grilled meat for a delicious light meal.

{ Tips }

- I use the Trader Joe's Organic Greek yogurt. I actually like it better than several of the name brands.

- An easy way to seed a cucumber is to peel it, cut in in half length-wise and then use a spoon to scoop out the seeds.

- If you have a fine mesh strainer, you can skip the coffee filter step and just put the fine strainer over a bowl.

- The longer this dip sits, the better it gets. I usually make it and let it sit in the fridge for at least a few hours before eating to let the flavors meld.