A very easy and simple recipe for tzatziki. Follow the steps in the method - like squeezing out excess water - and you'll be rewarded with gorgeously creamy tzatziki!
2 people made this
a pinch of pepper and a pinch of salt
500g strained Greek yoghurt
3 tablespoons olive oil
5 cloves garlic, or to taste
a little bunch of dill
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Method Prep:15min › Ready in:15min
First peel your cucumber and then grate in and place it in a strainer. Using your hands, squeeze out all the excess water from the cucumber -- this is vital for the recipe -- as your tzatziki will come out watery and runny if there is water from the cucumber. Place the squeezed cucumber in a mixing bowl.
To the cucumber add the pepper and the salt and mix. Then add the yoghurt and mix. As you will see the yoghurt will inevitably get a bit runnier but that is no biggie as the oil will tie it up.
Slowly add 1 tablespoon of olive oil and stir when the oil dissolves add another tablespoon and repeat until you have added 3 tablespoons of oil.
Using a garlic press or a grater, add the garlic and stir. Dip you finger in and taste the strength -- if it isn't garlicky enough add more.
Then add the dill nicely and finely chopped, and mix.
Spoon into a serving bowl and place one olive in the middle for decoration or drizzle some olive oil.
Let it sit for one hour in the fridge. Serve it as a spread or a dip with bread or pitta bread. Enjoy!!!
You can choose the garlic strength. I would suggest no fewer than 5 cloves.
You can also add a spoonful of red wine vinegar for an authentic touch.