Tzatziki Recipe

Thick and creamy Greek yoghurt blended with cucumber, garlic and dill.

  • Preparation
  • Cooking time
  • Rest time
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  • Greek yogurt : 500 g
  • Cucumber(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Dill : 1 bunch
  • Maldon salt : 6 pinch(es)
  • Olive oil : 2 Tbsp
  • Red wine vinegar : 5 ml
  • ETAPE 1

    Peel and de-seed the cucumber. Cut into small dice, place into a sieve placed over a bowl.

  • ETAPE 2

    Salt the cucumber and leave for at least 20 minutes. This will allow the cucumber to lose some of its water, resulting in a dryer, creamier final product.

  • ETAPE 3

    Meanwhile, peel and grate the garlic using a fine grater. Finely chop the dill and set aside.

  • ETAPE 4

    After 20 min the cucumber should be ready. Using something flat, gently press the cucumber to extract a little more moisture.

  • ETAPE 5

    Place the vinegar in a bowl and slowly whisk in the yoghurt, add the remaining ingredients, mix well and serve drizzled with a little good quality olive oil.

Chef's tip

«Be sure to use full fat Greek (not Greek style) yogurt, as this will yield the creamiest of dips.»

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