Description
A creamy, refreshing Greek tzatziki made with thick Greek yoghurt, cucumber, garlic, and fresh herbs. This easy 15-minute recipe is the perfect dip, dressing, or sauce for grilled meats, wraps, or pita bread.
Ingredients
1/2 Cucumber
1/2 tsp Table salt
350 g (12 oz) Greek yoghurt
1 Garlic clove, peeled and crushed
1 tbsp Extra virgin olive oil
1 tbsp Fresh dill, finely chopped
1 tbsp Fresh mint, finely chopped
1/2 Lemon, juice only
Instructions
- Grate the cucumber and place it in a sieve set over a bowl. Sprinkle with salt and mix gently.
- Leave to sit for 10 minutes to draw out excess moisture, then discard the liquid and squeeze out any remaining water from the cucumber.
- In a mixing bowl, combine the drained cucumber, Greek yoghurt, garlic, olive oil, dill, mint, and lemon juice.
- Stir until smooth and creamy, then taste and adjust seasoning with extra salt or lemon juice if needed.
- Transfer to a serving bowl and drizzle with a little olive oil. Garnish with extra herbs if desired.
Notes
Use English cucumbers for fewer seeds and milder flavour.
Drain the cucumber thoroughly to prevent a watery dip.
Add lemon zest or black pepper for extra flavour.
Substitute dill with parsley or more mint if preferred.
Make a dairy-free version with coconut or soy yoghurt.
Store in the fridge for up to 3 days; stir before serving.
Not suitable for freezing as the texture separates when thawed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 2 tbsp (approx. 50g)
- Calories: 60
- Sugar: 2g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 5mg
