Tzatziki dip

There are many variations of this classic mezze; the cucumber can be diced instead of grated and you can use dill and parsley instead of mint.

  • 10 mins cooking
  • Makes 1 Item
  • Print


  • 500 gram greek-style yoghurt
  • 1 lebanese cucumber, peeled, grated coarsely
  • 1/2 teaspoon salt
  • 1 clove garlic, crushed
  • 1 tablespoon lemon juice
  • 2 tablespoon finely chopped fresh mint
  • 2 tablespoon olive oil


  • 1
    Place yoghurt onto a large square of double-thickness muslin. Tie ends of muslin together; hang over a large bowl or place in a sieve to drain. Refrigerate 2 hours or until yoghurt is thick; discard liquid in bowl.
  • 2
    Meanwhile, combine cucumber and salt in a medium bowl; stand 20 minutes. Squeeze out excess liquid.
  • 3
    Stir yoghurt into cucumber mixture with garlic, juice and mint; season to taste. Drizzle with oil.


Muslin, a cotton cloth, is available from craft and cookware shops.

More From Women's Weekly Food