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–+ servings
bowl of Tzatziki garnished with a small sprig of mint.
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Tzatziki

Easy to make, tzatziki is a popular Greek dip. Serve with strips of toasted pitta bread or tortilla chips.
Also delicious on grilled meat and kebabs
Course Dip
Cuisine Greek
Keyword Easy sauce, summer
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 29kcal
Author Jacqueline Bellefontaine

Ingredients

  • 150 g (5oz) Greek yoghurt
  • 1 clove garlic crushed
  • salt and freshly ground black pepper
  • 150 g (5oz)cucumber
  • 2 tablespoon chopped fresh mint or dill
  • lemon juice to taste
metric - US cups

Instructions

  • Place 150g yoghurt in a bowl. Add 1 crushed garlic clove and season to taste with salt and pepper.
  • Cut 150g cucumber in half, scoop out and discard the seeds.  Coarsely grate. Stir into the yogurt along with 2 tablespoons chopped mint. 
  • Add a squeeze of lemon juice, to taste. Allow to stand for at least 5 minutes before serving for the flavour to blend.

Notes

Cooks Tip
  • For a thicker Tzatziki, place the grated cucumber with a little ground salt in a colander and allow to stand for 10-15 minutes. Rinse off the salt and press out as much moisture as you can.  Season after adding the cucumber you probably won't need any more salt. The salt draws out the moisture from the cucumber, which can make the tzatziki a little watery, especially when being made in advance.
 
Store
  • Tzatziki can be stored for up to 4 days covered in the refrigerator.
  • Do not freeze.

Nutrition

Calories: 29kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 109mg | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 51mg | Iron: 0.1mg