There have been many times when I have bought items for a dish and have been left with odds and ends, wondering what to do with them.  Dill is a perfect example.  Here are my suggestions:

Cauliflower Moussaka

Tzatziki

You’ll need:

• 16 ounces of Greek yogurt (I prefer non-fat yogurt)
• half of a Hot House cucumber (about 5-6 inches)
• 2 tablespoons of dill, chopped
• 1/2 teaspoon of salt
• one garlic clove, minced
• 1 tablespoon of lemon juice (optional)

First, thinly slice the cucumber and sprinkle 1/4 of a teaspoon of salt on the slices.  Alternatively, you could also grate the cucumber.  I like a little more texture so I prefer having big chunks of cucumber.  Set the cucumber aside for an hour.  When the hour is up, squeeze as much moisture out of the slices as you can.  From here you can either chop the slices into quarters or small matchsticks.

Next, combine the yogurt, cucumber, dill, 1/4 teaspoon of salt, and garlic in a bowl.  You can add one tablespoon of lemon, but I feel as if there is enough tartness with the yogurt that I don’t need to add the lemon juice.  You can also add 1/2 a tablespoon of olive oil, but I think the tzatziki is still great without it.