Recipe

Yoghurt and cucumber dip (tzatziki)

Light, fresh and creamy, this classic Greek tzatziki dip is beautiful enjoyed with vegetable sticks, crackers, bread and as part of a tasting plate when entertaining guests.

Dec 13, 2006 1:00pm
  • 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)
  • 1
    Place 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.
  • 2
    Meanwhile, combine the cucumber and salt in a small bowl and let stand for 20 minutes. Gently squeeze out excess liquid.
  • 3
    Combine 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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