Tuesday, June 25, 2013

Pass the Tzatziki, Dill Weed!

Back in the late 70's around Pomona, Kansas, "Dill Weed" was a popular insult to hurl at friends and enemies.  For example, it might be heard in the following context:  "Give me a bite of your Reggie Bar, Dill Weed!"

Because of the prevalence of this insult during my childhood, I laugh each time I reach for dill weed when I cook.

You would think at some point of my life I would outgrow juvenile inclinations, but you can't take the boy out of the man.  Lately, I've been chuckling a lot because I've been using dill weed to prepare tzatziki.  This summer we've been enjoying chicken that's marinated in a Greek vinaigrette that's served with homemade pita bread, tzatziki, and marinated onions/tomatoes. The combination of flavors satisfies the palette, and the tzatziki is the star.  It's provides a refreshing, creamy, and cool flavor that will be very satisfying when the July temperatures soar into the triple digits.  If you've never made tzatziki, you should.  It's so simple that even Dill Weeds can prepare it.



  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup Greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill or dried.


Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving, Dill Weed.

See you later, Dill Weed!

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