Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)
Creamy, garlicky tzatziki dip made with Greek yoghurt, garlic and cucumber is simple to prepare and is wonderful for dipping, barbecues, gyros and souvlaki.
- 3-4 cloves garlic (crushed)
- 400g Greek yoghurt
- 1 tablespoon olive oil
- ½ tablespoon cider vinegar
- ½ teaspoon salt
- small pinch cayenne pepper
- ½ cucumber (grated)
Mix the yoghurt, oil, vinegar, cayenne, garlic and salt. Cover and leave in the fridge as long as possible (at least six hours, preferably overnight).
Grate the cucumber and then using a paper towel, squeeze out as much liquid as you can then leave it in a colander for several hours (or again, overnight). If you like, you could also remove the seeds from the cucumber as they produce the most.
Just before you are ready to serve the tzatziki, add the cucumber to the yoghurt and stir until just combined. Sprinkle with a little paprika. Serve chilled. Enjoy!
I use grams in my recipes because I think weighing ingredients is the most accurate system. If you would prefer to use imperial (cup) measurements you can convert my grams to cups with Cook it Simply.