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.
Ingredients
- 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)
Instructions
- 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!
Notes
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.