Tzatziki

By Eva


Ingredients:
-1 lb greek yogurt (I prefer Fage Total for the best flavor. The yogurt is one of the most important ingredients)
-3-4 large cloves garlic (play with quantities here if you don't want it to have a very strong garlicky flavor)
-1 teaspoon salt  (I am not a salt friend and go low on that, please try and adjust according to your family preferences)
-1 tbsp vinegar
-1 large cucumber
-3 / 4 cup. olive oil
-1 teaspoon finely chopped dill

Directions:
-After peeling, chopping and crushing the garlic, mix along the salt and mash together until the mixtures becomes "one". the mashed garlic/salt mixture will be much easier to mix and have it go all over the yogurt mixture, instead of getting spoonfuls of garlic pieces one time and no garlic in another spoon.
-Clean the skin of the cucumber but without removing it- this way you keep all the nutrients of the cucumber and give some color to the tzatziki. 
-cut in half and with a spoon remove/scrape the seeds.- this is one way to avoid the tzatziki becoming watery.
-grate the cucumber and strain in to let the rest of the juice/water go away.
-In a bowl put the yogurt and cucumber and mix with a spoon. 
-Add the remaining ingredients and stir well. 
The tzatziki is ready, taste it and if necessary add a little more salt. 
serve with toasted pita bread, roasted red peppers, olive oils and if barbecuing, prepare some beef skewers- souvlakia, and use tzatziki as a dip.-great mezes!!!

Marinated Brussels Sprouts

By cheshire255

2 cups Brussels sprouts (or 1 package (10 oz.) frozen sprouts)
½ cup low-calorie Italian dressing
1 clove garlic, minced
2 tablespoons finely chopped onion
2 teaspoons freshly chopped parsley
1 teaspoon snipped fresh dill (or ½ teaspoon dried dillweed)

Cook Brussels sprouts just until tender crisp. Halve large sprouts, if desired.
Combine remaining ingredients, pour over sprouts and marinate, refrigerated, for several hours. 
Drain and serve with cocktail picks.

6 servings

Swiss Cheese Dip

By MaisyDaisy


8 Ounces of Swiss cheese, grated. (This must be a block of Swiss cheese for the moisture.)
1 Jar of Hormel real bacon bits
1 Cup of mayonnaise
1 Bar of cream cheese, 8 oz., softened
Italian bread crumbs

Mix first four ingredients in a bowl. Spread into an 8X10 microwaveable dish. Sprinkle top with Italian bread crumbs. Cook in the microwave for 5 minutes. Serve with baguettes or crackers.

Pizza Dip

By MaisyDaisy


1 16 ounce container of sour cream
1 8 ounce block of cream cheese, at room temperature
½ cup shredded Italian cheese, such as mozzarella
½ cup grated Parmesan cheese
1 to 2 tbsp pizza seasonings or Italian seasonings
1 jar of pizza sauce
20 to 30 slices of pepperoni, chopped into smaller pieces (at least quartered)
A handful of shredded Italian cheese or additional Parmesan cheese
Large bag of Fritos scoops or other similar dipping chip

Mix together the sour cream, cheeses, and Italian seasonings (mixture will be lumpy).

Place just enough pizza sauce into the bottom of an 8 or 9-in baking dish (pie plates work well) and sprinkle with a few pieces of pepperoni. Press the cheese mixture on top of this. Top with remaining pizza sauce (whatever will fit in your baking dish) and pepperoni. Sprinkle the handful of Italian cheese or additional Parmesan cheese on top. This doesn't need to cover the sauce, it's just for appearance. Bake in 350° oven for 30-45 minutes or until sauce and cheese are hot and bubbly. Remove from oven and serve hot with chips for dipping.

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