About this recipe: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!
500g strained FULL FAT greek yoghurt (Total® is a good brand)
1 large cucumber
3 large garlic cloves, minced
4 tablespoons of olive oil
2 tablespoons white wine vinegar
salt to taste
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Method Prep:20min › Ready in:20min
Strain all liquid from the yoghurt and put in a bowl.
Remove skin from the cucumber and then cut in half lengthways and scrape out all the seeds. Grate the cucumber with a cheese grater and strain out as much liquid as possible through a sieve press down with the palm of your hand.
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. Add to the yoghurt along with white wine vinegar, olive oil and salt to taste.
Then add the cucumber and, if possible, let it rest for a few hours so the flavours will blend.
You can also add a tablespoon of fresh mint, especially if you are having lamb, but I prefer to keep it simple and usually leave the mint out.