You Say Tzatziki, I Say Raita – Let’s Agree that it’s Healthful and Delicious!

The Splurge: We were treating ourselves to junk food this past Sunday at dinner- our version of junk food. We seared off some organic burger meat dusted with Garahm Masala, served the burgers on toasted whole grain bread, and topped each with a huge dollop of yogurt sauce.

Not your typical burger, but it’s a great realization. Think about it. Cheese on a burger just adds fat to fat. Decadent, but unbalanced. The tartness of the yogurt acts to refresh the palate after every delectable bite of this rich burger meat.

The Bonus: But the fun had only just begun!

Today I used the leftover yogurt dip to bind together a couple of hard boiled eggs. this tangy egg salad benefits from that same fat to acid balance.

The Challenge: Whip up a batch of this healthful dip. Add it to grilled chicken or fish to bring either protein to life. Dip organic blue corn chips for a healthy snack. Now you know better than to double dip the chip- right? Want an uber-healthy snack? Use this dip with carrots and celery.

Enjoy Guiltless Decadence.



  • 1 medium kirby or persian cucumber*- seeded shredded & blotted with a paper towel to absorb extra water, OR small dice
  • 1/2 tsp salt & fresh ground pepper
  • 1/2 tsp garam masala
  • 1/2 garlic clove, minced
  • 1 – 2 cup dill**, chopped
  • 1 Tbsp olive oil
  • 1 cup Chobani plain yogurt- see why we LOVE Chobani

Salt the cucumber in a bowl that you can use to serve or store the dip. Add curry, garlic, dill and olive oil. Combine well.

Mix in yogurt and serve. Makes 1 overflowing cup. Takes about 5 minutes!


*You can substitute shredded carrots

** pack unused dill loosely in a ziploc bag or plastic container. Cover with a damp paper towel and cover. Think of using the left over dill with roasted potatoes or scrambled eggs.

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