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Tzatziki Recipe

Ingredients for people

  • 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
Method
  • 1

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

  • 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.

  • 3

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

  • 4

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

  • 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.»

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

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  • Preparation  25mins
  • Cooking time  0h
  • Rest time  0h

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