This classic yoghurt-based Greek tzatziki dip is beautiful enjoyed with vegetable sticks, crackers, bread, on a souvlaki and as part of a tasting plate when entertaining guests.
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Yoghurt and cucumber dip (Tzatziki)
Light, fresh and creamy.
- 1 hr cooking
- Serves 8
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Ingredients
Yoghurt and cucumber dip (tzatziki)
- 500 gram greek-style yoghurt or plain yoghurt
- 1 (130g) lebanese cucumber, peeled, grated coarsely
- 1/2 teaspoon salt
- 1 clove garlic, crushed
- 1 tablespoon lemon juice
- 1 1/2 tablespoon shredded fresh mint leaves
Method
Yoghurt and cucumber dip (tzatziki)
- 1Place the yoghurt onto a large square of double-thickness muslin cloth. Tie the ends of the cloth together and hang it over a large bowl, or place in a sieve. Refrigerate for about two hours or until the yoghurt is thick.
- 2Meanwhile, combine the cucumber and salt in a small bowl and let stand for 20 minutes. Gently squeeze out excess liquid.
- 3Combine the yoghurt, prepared cucumber, garlic, juice and one tablespoon of the mint in a small bowl and mix well. Serve topped with remaining mint.
Notes
Tzatziki is served with bread or crackers and is delicious as an accompaniment to barbecued seafood and meat.
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