Gluten-free

Tzatziki

Creamy, garlicky tzatziki is fabulous served with roast lamb or on kebabs, but also as a dip with a pile of crisp, freshly cut vegetables, crackers or twists.
Yogurt, garlic and cucumber dip (tzatziki)
8
15M
4H

Ingredients

Method

1.Line a sieve or colander with absorbent paper or muslin. Add yoghurt to sieve, place over a bowl. Cover and refrigerate for 4 hours or overnight to drain.
2.Cut cucumbers in half lengthways; remove seeds with a spoon. Coarsely grate flesh and skin. Squeeze excess liquid from cucumber.
3.Combine drained yoghurt with cucumber, garlic, mint, salt and oil. Serve with vegetable sticks or pita bread, if you like.

Related stories