I keep getting cucumbers in my boxes from my Arkansas farm coop. I didn’t think that I even liked cucumbers until this summer.  However, I think I may have turned into a cucumber fan. 

We have all heard that a Mediterranean diet is one of the very best and cucumbers are used often in Greek foods. I looked up several recipes for cucumber spreads, etc. and this is what I have settled on. 


2 cups plain yogurt (I prefer Greek but didn’t have 2 cups so I used plain)

8 oz. cream cheese, softened

1 large cucumber, seeded, peeled, finely chopped and drained (get as much water out of it as possible – I let my sit out for a few minutes and keep draining it. I pulse it a few times in my blender and drain it again.)

1 T. onion, finely chopped

1 T. dried dill weed

Juice of 1/2 lemon

2 garlic cloves, minced

1/2 t. salt

1/2 t. ground black pepper

Mix all together and chill for about 2 hours. Serve with vegetables or pita chips. 

I love soft pita chips so I found this recipe to go with the Tzatziki dip on farmgirlfare

 Pita Bread

2 1/2 cups bread flour

2 t. salt

1 T. sugar

1 1/2 t. rapid rise yeast

2 T. extra virgin olive oil

1 cup warm water

Mix 1 cup flour and the rest of the ingredients until combined. Gradually add the rest of the flour. I used my Kitchen Aid mixer and changed the attachments. 

I used the paddle to get everything combined. 

I switched to the dough hook to let the machine knead it for me. 

Turn the dough out onto a floured surface and form a small mound. Cut into 8 equal pieces. 

Roll each piece into a small ball and cover dough with damp cloth. 

Let rest for about 20-30 minutes. 

Roll each ball flat and place on small piece of foil and bake in 500 degree oven. 

Bake for 5-8 minutes until bread puffs up and/or turns golden brown. 

All of mine did not puff but they are all delicious. They are soft and great for dipping in the Tzatziki. My family also ate them with honey. 

I hope you have a great day!

God bless!