A great tzatziki dip for serving with veggie sticks, corn chips, crackers or adding to salads or on the side of bbq’d meats such as lamb or chicken kebabs. Add to that, it’s also quick and simple to make using healthy ingredients and with no nasty additives.
- 1/2 long telegraph cucumber
- 1 large garlic clove
- 300 g Greek yoghurt
- small handful of mint
- 2 tbsp lemon juice
- 1 tbsp of extra virgin olive oil
- slice the cucumber lengthways in half and scoop out the inner seeds (this helps remove some excess liquid)
- grate the cucumber then drain/squish out as much water as you can (I popped the cucumber into a sieve and pressed it with the back of a large spoon to help drain more water)
- then pat the cucumber dry with paper towels
- finely chop the garlic and fresh mint
- fully combine all ingredients in a bowl and sprinkle with a bit of salt to season.
You can prepare this tzatziki in advance as it keeps well in the fridge for a few days. If you like your dips spicier then you can add some cumin and/or paprika. If you don’t have Greek yoghurt to hand then feel free to substitute it with an alternative natural yoghurt. Likewise if you don’t like mint you could always replace it with parsley or dill. If you’d like to find more tasty dips, then please click: Hummus Guacamole Spicy Butter Bean Pesto
Tried this recipe?Let us know how it was!