Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Layered Tzatziki Dip
Serving Amount
Ingredients
1 cucumber
salt for sprinkling
2 large garlic cloves
11⁄2 cups Greek yogurt
1⁄4 cup olive oil
1 Tbsp. red wine vinegar
salt and pepper to taste
2 Roma tomatoes, diced
1⁄3 cup feta cheese, crumbled
5 sprigs dill, stem removed and chopped
1⁄4 cup red onions, diced
whole wheat pita, toasted for dipping
Instructions
Step 1
Grate the cucumber into a sieve over a bowl. Sprinkle salt over the cucumbers to help draw out excess moisture, and let sit for 15 minutes. Press the cucumber to squeeze out excess water, then dry with a paper towel.
Step 2
Grate, finely chop or use a garlic press for the garlic.
Step 3
In a bowl make the tzatziki — combine garlic, Greek yogurt, olive oil and red wine vinegar. Add salt and pepper to taste.
Step 4
In another bowl or dish, start layering: add tzatziki, then diced Roma tomatoes, then crumbled feta cheese, and finally sprinkle on the dill and red onion. Enjoy with toasted whole wheat pita.
