Tzatziki served as savoury dip is so refreshing, whether it be scooped up with veggies, bread, or drizzled over fresh fish, it’s one of those dips that keeps you re-dipping again and again, or dunking and drizzling over every meal.
- 500 g Greek yogurt (I use 10% Fat)
- 1 large cucumber, washed and grated (squeeze out the excess water)
- sea salt
- white pepper
- a squeeze of lemon
- 1 garlic clove, minced (optional)
- extra virgin olive oil, dill, cracked black pepper
- crudité, bread, pita, fish or meats
- Place the yogurt in a large mixing bowl, beat together until smooth. Grate the cucumber, then squeeze out as much moisture through a clean tea towel. Alternatively, you can squeeze through a fine mesh sieve or kitchen paper towel.
- Add the cucumber to the yogurt, minced garlic if you’re using, squeeze of lemon, a sprinkling of white pepper, and sea salt. Check for seasonings and refrigerate until chilled and ready to serve.
- When ready to serve, place on either a plate or bowl, drizzle some extra virgin olive oil, cracked black pepper and a couple of sprigs of dill.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – To ensure a thick, creamy dip, make sure you use good quality Greek yogurt, I prefer a yogurt with a 10% fat, but you can use fat free. Don’t forget to squeeze out as much moisture as you can from the cucumber before adding to the yogurt. Tzatziki is quick and easy to make and is perfect served with grilled bread, as an easy meze/appetizer or served as a main course.