Dips and Pita

Dips and Pita

From: Chef Marty Cattaneo, Dio Deka, Fine Hellenic Cuisine, Los Gatos, CA. Yield: varies.

2 qt. drained Greek yogurt
1 bunch chopped dill
3 Tbsp. minced garlic
3 Tbsp. lemon juice
3 Tbsp. red wine vinegar
2 cups finely diced cucumber
1 Tbsp. ground black pepper
to taste, salt

Tirosalta Dip:
1 jalapeno, half raw and half grilled (seed

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.