A Baguette, Radishes, Tzatziki, & Brie!

This was our dinner tonight! somewhat random, but so delicious. I discovered last week that my toddler really likes sliced radishes. I decided to make a Tzatziki dip for them:

Tzatziki is actually a Greek/Turkish sauce used for souvlaki and gyros. It is made of strained yoghurt (usually from sheep or goat’s milk) mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, and sometimes mint added. Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal. (Wikipedia)

We also bought a fresh baguette and some Cathedral De Meaux 70% Cream Brie imported from France. Harper was very impressed with this particular cheese and between the 2 of us we finished off the entire 0.42 lbs!

How to make Tzatziki
2 (8 ounce) containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill (i threw in some leftover chopped chives too!)
3 cloves garlic, peeled

Directions
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.