I pretend to be very grown-up, self-sufficient and independent. In reality, I am desperate, needy and pathetic. Don’t tell anybody!

I am such a loser. Seriously! The most obvious manifestation of this is the way I behave whenever one of my kids sends me a text. I stop whatever I’m doing and get so happy that if there’s anyone nearby I’m sure they think I’ve started drinking again.

I was thrilled when Megan called to tell me she was making Frickin’ Chickasee for supper. An hour later, she sent me a photo with the caption: “OMG.” I felt that my entire life was worthwhile. I know. I don’t get out much.

So you can imagine my totally lame, but profound joy the other night when Brian sent me a picture of his supper. It was a pork chop completely covered with something that he described as “avocadziki.” His text: “Was looking for something to make pork more interesting and I think I invented something good”. He described how he made it (an avocado-enriched riff on tzatziki, a family favorite) and then added: “Ignore that it looks like cat puke. It’s worth a try.”

I know my son well enough to take his suggestion seriously, and I barely tweaked his recipe. He was right; it was worth not only a try, but also a meal and a blog post. I did omit a syllable in the name for the sake of simplicity.





Brian’s version contains feta, mine adds cumin. Try it both ways and let me know what you think.

Serves 4-ish

1 cup greek yogurt
1 ripe avocado, small dice
1 hothouse or kirby cucumber, seeded, small dice
1 scallion, sliced
juice of 1 lemon
cumin, to taste
cayenne, to taste
salt and pepper

Place the cucumber in small strainer and salt it liberally. Let stand for 20 minutes and then place in a kitchen towel and squeeze to remove excess liquid.

Mix all the ingredients in a bowl to combine. Refrigerate for at least an hour to allow flavors to blend. Taste for seasoning. Adequate salt is essential; if there’s not enough, you won’t be able to taste the other flavors well.

Serve with vegetables to dip.

Variations: Try it with herbs. Dill, chives, parsley, mint, and/or cilantro are all good. Feta is a brilliant addition. Sub lime for the lemon. Or go further with the Mediterranean theme and add some tahini. Remembering the sheer brilliance of Hummole, add mashed chickpeas for a tri-hybrid.

Other serving ideas:

Take Brian’s suggestion and top a broiled or grilled pork chop.
Use as a dip for pita or chips.
Instead of tzatziki in a mezze platter, gyro, or souvlaki.
Topping or condiment with salmon.
Serve with grilled chicken, lamb, or shrimp.

Note: The gorgeous wooden spoon in these photos is from Polder’s Old World Market!





This entry was posted in appetizer, condiment, dinner, dressing, easy, entertaining, family, gluten free, healthy, low carb, lunch, main, main course, salad, sauce, simple recipes, snack, snacks, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

5 Responses to Avoziki

  1. Judith Bernstein says:

    And I get just as excited when I get a message from you or Brian or Meg, a little heart flutter that I’m in touch with someone I love. Then there’s the treat of your delightful blog with your lovely hand made pottery adorned with an overflow of food, glorious food.
    Love, Grandma

    Liked by 1 person

  2. Gretchen says:

    What a great new dip/spread. So versatile I’m sure it would disappear. This is something That might make me like avocado! Hubby likes them but I have yet to find a way that I like an avocado.


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