I get into trouble often with the Pie for making too much of something, which means we are left with leftovers well past the time when such leftovers retain any appeal. As a result, I’m trying my best to cut down on the size of things I make, even if I’m not using a recipe. I have discovered, when it comes to dips and sauces, the best way to keep them small is to actually construct them WITHIN the container in which you plan to serve them. It even saves you having to wash an extra bowl.
These two dips can be made in minutes, and they provide a great side for fried or baked chicken, potatoes, burgers, na’an … you name it. Making them in sealable containers meant that we could take them outside for a Victoria Day picnic.
For the Tzatziki:
In your container, place a dollop of minced garlic (about a teaspoon) and another of fresh chopped dill (this stuff came in a tube, so it’s a generous squirt, if that helps with your measurements). I wouldn’t use dried dill, if you can avoid it. I don’t think the flavour would be strong enough. Then you want to grate up about 4 or 5 inches of cucumber. It gets messy.
Squeeze your grated cucumber to get out the excess water and plop it in your container.
Fill the rest of the container up with Greek yogurt. You can use plain Balkan-style yogurt but the Greek is thicker.
Give that a stir and let it sit for a little bit. Yum!
For the Chipotle Mayo:
In your container, plop a few shakes chipotle seasoning, together with a couple drops tabasco sauce and a dollop of minced garlic.
Fill the container up with a combination of mayonnaise and sour cream or Greek yogurt. I used half mayonnaise, then a quarter yogurt and a quarter sour cream.
Stir that up well (make sure to scrape up all the goodness on the bottom) and let that sit a bit. It’s got some kick!