PhotoMeals at many Greek restaurants start with bowls of tangy, garlicky dips and spreads like tzatziki. This new line from Maria Loi, the chef and restaurateur, takes Greek dips beyond the everyday. A dollop of her skordalia, a purée of potato and garlic, will elevate mashed potatoes. The unusual pougi is a tangy, lightly spiced mix of yogurt and feta. And tzatziki with cucumber, yogurt and garlic has a fresh, crunchy texture: Loi Dips, $6.99 for eight ounces at Whole Foods Markets.

Source: New York Times March 06, 2017 17:36 UTC