Terrific tzatziki dip

    20 min

    This is a lovely cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pitta bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to ALWAYS use thick, full fat Greek yoghurt. Low fat versions won't cut it. Enjoy!


    Aberdeenshire, Scotland, UK
    14 people made this

    Serves: 6 

    • 1 to 3 large garlic cloves, minced
    • 4 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • salt to taste
    • 1 large cucumber
    • 500g FULL FAT Greek yoghurt (Fage Total® is a good brand)

    Prep:20min  ›  Ready in:20min 

    1. Mince the garlic (I use a garlic press to do this). Use 3 cloves if you love garlic, if not I would suggest only 1 or 2. Combine with the vinegar and olive oil and let sit while you prepare the cucumber.
    2. Peel the cucumber and then cut in half lengthways and scrape out all the seeds. Grate the cucumber with a cheese grater, sprinkle with salt, then strain out as much liquid as possible. You can do this using a tea towel, or pressing down in a sieve with the palm of your hand.
    3. Combine the cucumber with the yoghurt and the garlic mixture. If possible, let it chill in the fridge for a few hours so the flavours blend.

    Cook's note

    You can also add a tablespoon of chopped fresh mint, especially if you are having lamb, but I prefer to keep it simple and authentic and usually leave the mint out.



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