“What is Tzatziki sauce?” This is a classic Greek appetizer (or “meze”) made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill.  It’s super simple to make and a hit at any get-together.  Also, if you are looking for a vegan tzatziki sauce or a dairy free tzatziki sauce, then just use coconut milk yogurt instead of Greek yogurt.

Ingredients:

• 1/2 of a large cucumber, unpeeled
• 1 1/2 c plain full-fat Greek yogurt
• 2 large garlic cloves, finely minced
• 2 T extra virgin olive oil
• 1 T white vinegar
• 1/2 tsp salt
• 1 T minced fresh dill (Use 1 tsp dried dill instead of 1 T of fresh dill.)

Directions:

1. Grate 1/2 of a large cucumber, unpeeled.
2. Drain the grated cucumber through a fine mesh sieve.
3. Allow the grated cucumber to drain overnight in the fridge by placing the sieve over a bowl and covering with plastic wrap. If you don’t have time to do the overnight drain, just press the cucumber in the sieve to press out more of the liquid.
4. Add Greek yogurt, garlic cloves, finely minced, extra virgin olive oil, white vinegar and salt into a large bowl.  For  best results, combine all of the ingredients except for the cucumber and dill, then let it rest overnight in the fridge while your cucumber is draining.  The longer the garlic rests in the yogurt, the better it will taste.
5. Mix the yogurt and other ingredients well.  The yogurt mix should be smooth.
6. Cover and refrigerate the yogurt mix overnight.
7. The next day, when you are ready to serve the tzatziki, mince the fresh dill.
8. Take the yogurt mixture out of the refrigerator and transfer the grated cucumber (but not the water) and fresh dill into the yogurt mixture.  Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.
9. Stir well to combine in the cucumber and dill.
10. Serve chilled with pita bread and veggies for dipping.

Generally, it should be fine for up to 3 days in a container with a lid in the refrigerator. Some of the water may separate, but you can just stir it back in before serving.

You can freeze tzatziki sauce; however, it won’t have the same consistency as when it was freshly made. The cucumbers can get mushy in the freezer

Serves: Makes 2 cups
Source:  thewanderlustkitchen.com

It is embarrassing to write this recipe down!  Red jelly and green jelly for Christmas, but raspberry, apricot or peach work anytime.

Ingredients:

• 1 (8-ounce) package cream cheese
• 1 jar Red Pepper Jelly or Jalapeño Pepper Jelly

Instructions:

1. Place block of cream cheese on serving plate.
2. Pour Pepper Jelly over cream cheese.
3. Serve as a spread for bagels or crackers.

Serves:    I don’t know – what else is on the table?

Source:  tabasco.com

This can be made up to three days in advance.  Added secret bonus – Mix all the leftover stuff together for a tasty dip.
Ingredients:

• 3 packages (8 oz each) cream cheese, softened (To soften the cream cheese, remove the food wrapper and microwave on Medium (50%) for 1 to 1 1/2 minutes.)
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, finely chopped
• 1 container (7 oz) refrigerated basil pesto
• 1 jar (8 oz) minced oil packed sun-dried tomatoes, well drained
• basil sprigs
• toasted pine nuts
• Baguette slices

Instructions:

1. In food processor, place cream cheese, Parmesan cheese and garlic.
2. Cover and process until blended.
3. Divide into thirds (about 1 cup each).
4. Line 5-cup mold or 8×4-inch loaf pan with plastic wrap. (It helps to spray with a little oil first.)
5. Spoon one-third of the cheese mixture in bottom of mold.
6.  Smooth top with spatula.
7. Spoon pesto evenly over cheese layer.
8. Spoon one-third of the cheese mixture over pesto layer.
9. Smooth top with spatula.
10. Spoon tomatoes evenly over second cheese layer.
11. Spoon remaining cheese mixture over tomatoes.
12. Strike filled mold on counter to pack down.
13. Cover and refrigerate at least 24 hours.
14. When ready to serve, turn mold upside down onto serving platter.
15. Remove plastic wrap.
16. Garnish with basil sprigs and toasted pine nuts.
17. Serve torte with baguette slices.

Serve: 40

Source:  bettycrocker.com