By R. Maxine Lundquist


This can be made at the campsite, but it is more convenient to make it at home and repack it in the container the yogurt came in. Pack it in the cooler with your dairies.
  • 500 ml container plain yogurt of your choice
  • 1 large cucumber
  • 4 cloves garlic, peeled and crushed
  • 1 lemon
  • excellent-quality olive oil
  • salt & pepper
    Empty yogurt into a cheesecloth or coffee filter placed in a large wire strainer over a bowl and allow to drain for at least four hours, preferably overnight. Peel and grate the cucumber and drain well. Mix both items together once well drained; add garlic and season with salt and pepper. When ready to serve, drizzle juice of half a lemon on top, along with a generous drizzle of olive oil (about 1/8-1/4 cup) and serve with pita points (See Recipe under Breads). Makes about 500 ml.

Sour Cream Dip:

The number of ways you can change this dip are endless. Add crumbled feta, or your favorite flavorings, maybe some salmon; substitute the sour cream for yogurt, throw in a finely chopped herb like dill or parsley–it’s versatility is as limitless as your imagination! Can be made at home or at the campsite.

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1-8 oz. pkg cream cheese, softened
  • 3 cloves crushed garlic
  • salt & pepper to taste

Mix all ingredients together, using a fork if at campsite (it is very important to make sure cream cheese is soft). Let sit for at least fifteen minutes, to let flavors marry.

Quick Tartar Sauce:

  • 1 cup mayonnaise
  • 2 Tbsp. hot dog relish (or other sweet pickle relish)
  • 1 Tbsp. finely minced onion

     Mix together and let sit for a half hour for the flavors to blend. A great solution for when you forget the store-bought stuff.

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