Muffin Tin Monday - Dips and Sauces

It hasn't been easy getting around to our MTM this week, but I had to once I decided to make two really yummy sauces/dips for our theme. I decided to go a little greek and mix up that fantastic Greek Yogurt Cucumber Sauce (recipe is at the bottom of the post) and then I made up some Roasted Garlic and Lime Hummus ... my inners are still burnin' from all that garlic, but it's a good burn, a cleansing burn!

To go with the dips, I put some zucchini and broccoli, toasted pita wedges, greek spiced pork and triscuts ... not really sure on that last one! ;) The kids dipped everything in everything, it was a little taste test and the winner was the Cucumber Sauce, they like the veggies in it - YAY!

And so what kept us from getting around to this right away?

Well, Monday we ...

Then I ...

(isn't it lovely ... carpet goes in tomorrow ... finally!)

That evening when Bert got home from work,

Thing 1 had a ball

And thankfully,

And I have to ask,

I had to sneak this shot, I really couldn't resist, even though I am going to get in so much trouble!!! Looks like I have an idea what his future holds!

Although a few minutes later that would all change. One look at the motorcross riders and now

Yikes!

All in all it was a fun evening, an entertaining rodeo, lots of sugar

The exitement of it all

We got home just before midnight and rolled into bed as quickly as possible,

what a day!

And now, as promised,

Greek Yogurt Cucumber Sauce

from "The Everything, Tapas and Small Plates Cookbook"

Ingredients:

3 cups plain yogurt

1-2 small cucumbers

2 cloves garlic, peeled

1 Tb. olive oil

1 1/2 tsp. red wine vinegar

1/4 tsp. salt

1/4 tsp. white pepper

Method:

The day before drain the yogurt in a coffee filter or cheesecloth-lined colander set over a larger bowl and placed in the refrigerator, this will make it thicker.

When the yogurt is thick, grate the cucumber(s) and drain them for about 1 hour. Squeeze the excess water from them with your hands.

Put the garlic through a garlic press and then add it to the thickened yogurt along with the cucumbers, olive oil, vinegar, salt, and pepper.

Mix well; cover and refrigerate for several hours to let the flavors come together.

Serve with stuffed grape leaves, pita break, or skewered lamb.

Go take a peek at the other Muffin Tins at

Her Cup Overfloweth!