Tzatziki is a Greek dip made with cucumbers, strained yogurt, lemon and herbs. The flavors summon the mountainous Greek landscape – sheep grazing, herbs swaying in a light sea breeze and sun kissed lemons ready to drop in the orchard. We’ll mix organic Greek yogurt with local mint, shredded local cucumber, lemon and a sprinkle of nigella seeds to make our version of this Mediterranean favorite. And we’re using our Greek olive oil in this dish – a flavorful and antioxidant-rich organic olive oil from a small orchard southeast of Sparta, called Kefalas, which we source from the Haw River Wine Man. Serve with the meatballs or add a dollop to any of this week’s sides and feel a rush of fresh aliveness wash over you.
$7 / 8oz
$14 / pint
Greek Yogurt*/** | Local Cucumber* | Local Mint* | Lemon | Nigella Seeds* | Black Pepper | Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt | (* = ORGANIC, ** = DAIRY)
This dip is smooth and creamy with lots of lemon and herb goodness. We’re topping each one with toasted pepitas, smoked paprika dust and a drizzle of a flavorful and antioxidant-rich organic olive oil from a small orchard southeast of Sparta, called Kefalas, which we source from the Haw River Wine Man in Burlington. Throw a bunch of cut up veggies on a plate and enjoy as a dip or add a spoonful to your GC plate for added protein and flavor.
White Navy Bean* | Lemon | Toasted Pumpkin Seed* | Smoked Paprika* | Local Rosemary* | Local Parsley* | GreekSparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)